1 pound Alaska pollock fillets, thawed if necessary
2 tablespoons dry white wine
2 tablespoons low-sodium soy sauce
1 teaspoon oil
1 teaspoon fresh ginger root, finely slivered
1 clove garlic, minced
1/2 teaspoon cornstarch
1/3 cup green onion, diagonally sliced
1 teaspoon sesame seeds, toasted
Lemon wedges
Servings: 4
1. Place Alaska pollock fillets in shallow heat-proof dish or pie dish. Combine wine, soy sauce, oil, ginger root, garlic and cornstarch; spoon over fillets.
2. Place vegetable steamer in large skillet or wok; add water to depth of 1 inch. Bring water to boil. Top Alaska pollock with green onion; place dish of fillets on rack. Cover skillet and return water to boil.
3. Steam fillets allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with sesame seeds. Serve with lemon wedges.
Cuisine: Asian
2 tablespoons dry white wine
2 tablespoons low-sodium soy sauce
1 teaspoon oil
1 teaspoon fresh ginger root, finely slivered
1 clove garlic, minced
1/2 teaspoon cornstarch
1/3 cup green onion, diagonally sliced
1 teaspoon sesame seeds, toasted
Lemon wedges
Servings: 4
1. Place Alaska pollock fillets in shallow heat-proof dish or pie dish. Combine wine, soy sauce, oil, ginger root, garlic and cornstarch; spoon over fillets.
2. Place vegetable steamer in large skillet or wok; add water to depth of 1 inch. Bring water to boil. Top Alaska pollock with green onion; place dish of fillets on rack. Cover skillet and return water to boil.
3. Steam fillets allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with sesame seeds. Serve with lemon wedges.
Cuisine: Asian
