Chinese Braised Pollock with Scallions (Rice + Veg Friendly)

Name: Chinese Braised Pollock with Scallions (Rice + Veg Friendly)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Serves 2
Cuisine: Chinese-inspired
Ingredients: 2 pollock fillets (about 10–14 oz / 280–400 g total), fully thawed, patted very dry; 1 tbsp neutral oil (plus a little more if needed); 1 bunch scallions (green onions), sliced, whites and greens separated; 1 tbsp ginger, finely grated or cut into thin matchsticks; 2 cloves garlic, thin-sliced or grated; 2 tbsp soy sauce; 1 tbsp Shaoxing wine or dry sherry (optional); 1/3 cup (80 ml) water or light stock; 2 tsp rice vinegar; 1 tsp sugar (optional); A few grinds white pepper or black pepper; 1 tsp toasted sesame oil (optional); 1 tsp cornstarch; 1 tbsp water; Cooked rice (for serving); Cooked or roasted vegetables (for serving); 1–2 tbsp scallion–ginger oil (optional finish)

Davis Whitehead

Delicate pollock fillets gently braised in a gingery soy-vinegar sauce with lots of scallions—savory, a little sweet, and bright without needing citrus. It’s a fast weeknight fish dinner that’s especially good over rice, with any roasted or steamed vegetables alongside. A quick cornstarch slurry turns the pan juices glossy so they cling to the fish without overcooking it.

weeknight
fish
one-pan
fast

17 min total · 5 min prep · 12 min cook

Serves 2

360 kcal · 36g protein · 12g carbs · 16g fat total

Nonstick skillet with lid

Ingredients

Instructions

Prep

Pat the pollock fillets very dry with paper towels. Season both sides lightly with salt and pepper.

Slice scallions and keep the whites and greens separate.

Dry fish = less sticking and less breakage. Pollock is delicate—treat it gently.

Cook

Heat a nonstick skillet (best for pollock) over medium-high heat. Add the neutral oil.

Add scallion whites, ginger, and garlic. Stir 30–60 seconds until fragrant and just softened; don’t let the garlic brown hard.

Add soy sauce, wine (if using), water/stock, rice vinegar, sugar (if using), and a few grinds pepper. Bring to a lively simmer.

Slide in the pollock. Reduce heat to maintain a gentle simmer, then cover.

Braise 4–8 minutes, depending on thickness, spooning sauce over once or twice. The fish is done when the thickest part turns opaque and flakes easily when nudged; if it starts to shred when you move it, it’s done.

Optional: thicken the sauce

Transfer fish to a plate.

Stir together cornstarch and water. Whisk into the simmering sauce and cook 30–60 seconds until glossy and lightly clingy.

Off heat, stir in toasted sesame oil (if using).

Return fish to the pan just to coat. Top with scallion greens.

Serve

Serve over hot rice with vegetables on the side. Spoon extra sauce over.

Finish with scallion–ginger oil if you have it.

If a fillet breaks, don’t fight it—serve the braised flakes over rice and spoon sauce over the top.

Notes

Pollock is fragile: keep the simmer gentle, avoid flipping, and spoon sauce over instead. If you don’t have rice vinegar, use mild vinegar (apple cider or white) at 1 1/2 tsp and taste. If skipping wine, add 1 extra tbsp water/stock. Storage: refrigerate up to 2 days; reheat gently in a covered pan with a splash of water so the fish doesn’t dry out.