Alaska pollockm the member of the cod family, sometimes called walleye or bigeye pollock, is a lean fish with firm, white flesh and a nice flake.
- Separate the broccoli into the small flowerets. Wash and drain. Rinse the fish fillets and cut into even chunks.
- Fill a medium pot with water and heat it on high until boiling. Add in a bit of salt, sugar and oil. Drop broccoli flowerets into the boiling water and cook without lid on for about 3 minutes. Drain.
- Pour enough water with half ginger and onion into a skillet to just barely cover the fish. Bring to a boil. Add in fish fillets and 1 teaspoon of rice wine. At the same time poach the broccoli in another pot of boiling water seasoned with a little salt and oil. Once the fish is cooked through, remove and reserve the stock.
- Heat up a skillet with some oil. Add in the rest of ginger and onion, stirring until fragrant and lightly brown. Pour in the saved fish stock and bring to a boil. Discard the ginger and onion. Return the fish fillets to the skillet, adding the rest of rice wine, seasoning with chicken bouillon and salt.
- Thicken with the starchy solution and drizzle with some cooked oil. Turn off the heat. Arrange the fish fillets on a serving plate, and surround the dish with the prepared broccoli. Garnish with shredded carrot. Serve with a dish with oyster sauce.