When steamed, the unique qualities of white fish such as cod and halibut shine through without the distraction of higher-heat cooking methods; wild Alaska pollock shares similar qualities — it’s firm, flaky, and mild in flavor — but is more of a blank slate, especially if you’re steaming it.
You’ll get the most out of steaming it when you take advantage of its adaptability. Our wild Alaska pollock is portioned into 6-ounce packages of “quick cuts,” making it a quick-cooking, convenient protein to get creative with in the kitchen.
We think that combining steamed pollock with stronger flavors, and perhaps using it in recipes where the type of protein tends to be more interchangeable, is the way to go. Pollock steamed with fresh ginger and seasoned with soy and sake would be a delicious option to use in spring rolls, wrapped in a flavor-packed blanket of herbs. Or, steam it with a few slices of lemon, a touch of garlic, and splash of white wine and enjoy it with a side of steamed greens for a light and healthy lunch.
The Best Way to Steam Pollock Quick Cuts
To steam pollock quick cuts, we suggest steaming the fish on a plate as opposed to preparing it en papillote. That’s because when steaming en papillote, you typically want to make the most of this method by cooking a mix of ingredients for something like a one-packet meal, and those other ingredients simply may not have enough time to cook alongside a protein that cooks as quickly as pollock quick cuts. (If you want to make a one-pot or one-pan meal with pollock, you’re better off poaching or baking the fish.)
Another benefit of steaming pollock quick cuts on a plate is that this method allows you to add a dash of liquid ingredients to the mix, since steamer baskets obviously cannot hold liquid. This added liquid will help to keep a protein like pollock quick cuts extra moist as it steams, while the maximized surface area lends itself to maximized flavor.
How to Steam Pollock on a Plate
For starters, add enough water to the bottom of a pot or wok so that you can steam your pollock quick cuts without having to replenish this water; an inch or so of water is plenty.
Meanwhile, arrange your pollock quick cuts onto a heatsafe plate. The plate itself should be large enough to accommodate your pollock so that the pieces aren’t nestled up against each other, but small enough to allow steam to circulate freely within the pot — an inch of room between the edge of the pot and edge of the plate should be plenty.
Add some aromatics to the plate now too — minced garlic or ginger, a fresh handful of herbs, thinly-sliced pieces of lemon — as well as a splash of something light and flavorful like soy sauce, white wine, sake, or even broth. You can even throw in a fast-cooking veggie like baby spinach. Season the fish with salt and pepper if needed.
Set a bamboo or metal steamer basket into the pot, making sure it’s up high enough above the water level that nothing will get splashed or flooded. Alternatively, you can use something like a heatsafe coffee mug or small bowl to create a platform that will hold your plate, as long as everything is low-profile enough for you to put a tight-fitting lid onto the pot. Test out this arrangement before you boil any water so that it’s easier to make any necessary adjustments.
After you’re satisfied with your steaming arrangement, bring the pot of water to a boil.
Once boiling, carefully place your plate into the pot and put a lid on everything. Set your timer for 5 minutes. After 5 minutes, the pollock quick cuts will be flaky, moist, and opaque in the center.
Serve pollock quick cuts while still hot and steamy with a bowl of steamed rice, or allow to cool down to use as a light filling for summer rolls or even tucked into onigiri.
