Chinese Braised Pollock with Scallions (with Rice & Veg)
Davis Whitehead·17 min·Serves 2A fast, gingery soy-braised pollock that stays tender and flaky, finished with a punch of scallion greens and a drizzle of scallion–ginger oil. It’s weeknight-friendly, built for serving over hot rice with any roasted vegetables you already have. Gentle simmering keeps delicate pollock from breaking, while a splash of vinegar adds brightness without citrus. Gloss the sauce with a quick cornstarch slurry if you want a lightly clingy finish.
- weeknight
- quick
- fish
- braise
- rice
Ingredients
- Fish + Braise
- •2 pollock fillets (about 10–14 oz / 280–400 g total), thawed and 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 garlic cloves, thin-sliced or grated
- •2 Tbsp soy sauce
- •1 Tbsp Shaoxing wine or dry sherry (optional)
- •1/3 cup (80 ml) water or stock
- •2 tsp rice vinegar
- •1 tsp sugar (optional)
- •A few grinds white pepper or black pepper
- •1 tsp toasted sesame oil (optional)
- Optional (recommended for delicate pollock)
- •1 tsp cornstarch mixed with 1 Tbsp water (slurry)
- To Serve
- •Cooked rice, warmed
- •Roasted vegetables (and/or radishes), warmed
- •Scallion–ginger oil, 1–2 Tbsp to finish (optional)
Instructions
Prep
Pat the pollock very dry with paper towels. Season lightly with salt and pepper.
Slice scallions and separate whites from greens. Grate/slice ginger and garlic.
Cue: The fish surface should feel dry-tacky, not wet—this helps prevent sticking and breaking.
Cook
Heat a nonstick skillet over medium-high heat. Add the neutral oil. Add scallion whites, ginger, and garlic; stir until fragrant and just softened, about 1–2 minutes (don’t let the garlic brown hard).
Add soy sauce, Shaoxing/sherry (if using), water/stock, rice vinegar, sugar (if using), and pepper. Bring to a lively simmer.
Slide the fish into the sauce. Spoon sauce over the top, cover, and reduce heat to maintain a gentle simmer. Cook until the fish turns opaque and flakes easily at the thickest part, about 4–8 minutes depending on thickness.
Cue: When done, the thickest part is opaque and separates into moist flakes with light pressure. If it starts shredding as you move it, it’s done—handle gently.
(Optional) Transfer fish to a plate. Whisk the cornstarch slurry, then stir it into the simmering sauce until glossy and lightly clingy, 30–60 seconds.
Turn off heat; stir in toasted sesame oil (if using). Return fish to the pan just to coat.
Top with scallion greens and drizzle scallion–ginger oil over the fish (if using). Serve over warm rice with warm roasted vegetables.
Reheating sides (if using leftovers)
Rice: Sprinkle with a little water, cover, and microwave or steam until hot and fluffy.
Roasted vegetables: Reheat in a hot skillet or a 450°F/230°C oven until edges re-crisp, 6–10 minutes.
Notes
Pollock is delicate: use a nonstick pan, keep the simmer gentle (not rolling), and avoid flipping—spoon sauce over instead. If a fillet breaks, serve as braised flakes over rice; it will still eat beautifully.
Substitutions: Cod, haddock, or tilapia work similarly; adjust simmer time to thickness. If you don’t have rice vinegar, use a mild vinegar (apple cider or white wine vinegar) and start with 1 tsp, then add to taste.
Make it punchier: Add 1–2 tsp chili crisp or a pinch of chili flakes to the sauce at the simmer.