This sweet and savory fish stir fry crisps up wild Alaska pollock in a dusting of cornstarch before tossing the fish in teriyaki sauce. The crust of cornstarch adds a satisfying texture to the dish and it readily soaks up the teriyaki sauce, supercharging this mild white fish with bold flavor.
15-Minute Teriyaki Fish Stir Fry with Wild Alaska Pollock
March 31st, 2022A Bold and Saucy Fish Stir Fry
Print Recipe
15-Minute Teriyaki Fish Stir Fry with Wild Alaska Pollock
By Wild Alaskan Company
Wild Alaska Pollock Quick Cuts are already prepped into perfectly-sized bites, but you can also substitute them with chunks of any other variety of wild white fish.
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
1 serving
Ingredients
- 1 (6-ounce) pack Wild Alaska Pollock Quick Cuts
- Salt and freshly ground black pepper
- Cornstarch
- High-heat cooking oil
- ¼ cup bottled or homemade teriyaki sauce, thinned with a tablespoon of water
- Scallions, thinly sliced, to garnish
- Sesame seeds, to garnish
Instructions
1. Heat a large skillet over high heat.
2. Meanwhile, use a clean tea towel or paper towel to pat dry wild Alaska pollock pieces, turning to remove excess moisture from all sides.
3. Lightly season wild Alaska pollock with salt and pepper, then toss in enough cornstarch to lightly coat. Set aside.
4. Add a couple tablespoons of cooking oil to skillet and allow to heat until shimmering. When oil is sizzling hot, carefully add wild Alaska pollock to skillet. Allow to cook undisturbed until a lightly golden crust forms, about 2 minutes. Turn pieces to fry other side for another minute or two.
5. Remove skillet from heat, then transfer wild Alaska pollock to a plate and set aside. Drain excess oil from skillet and carefully add thinned teriyaki sauce to pan, allowing it to bubble until slightly thickened, about 30 seconds. Add wild Alaska pollock back to skillet, tossing to coat.
6. Serve immediately over steamed rice or noodles, garnished with scallions and sesame seeds.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
