Alaska Pollock Broccoli In Clear Sauce

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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.
  • 1/2 tbsp Starchy solution
  • 2 tsp Jiafan rice wine
  • Salt and chicken bouillon to taste
  • 10 g Carrots, shredded
  1. Separate the broccoli into the small flowerets. Wash and drain. Rinse the fish fillets and cut into even chunks.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Nila Rosa 12/3/09 03:58

So light! Is jiafan a brand you prefer?

Angie  12/3/09 07:32

Nila, jiafan is a kind of yellow Shaoxing rice wine. Semi-dry sherry works almost the same.


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