Hot Pollack slices in a Wrap with Bok Choi, Beansprouts, Garlic and Ginger
An Asian inspired pollock recipe from Rick Stein's Fish & Shellfish. The white fish is beautifully pan fried and served on a bed of bok choi and beansprouts.
From the book
Rick Stein’s Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
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Introduction
Since I wrote my last Seafood book fourteen years ago, we’ve opened a couple of fish and chip restaurants and this seafood wrap is a great favourite. I particularly like the crunchy texture from the couscous.
Alternative fish:
any cheap, sustainable fish, e.g. coley, hake,
leatherjacket, pollock, whiting
Ingredients
| 90g | couscous |
| 400g | pollack fillet, cut into 1cm slices |
| Salt | |
| 90ml | vegetable oil |
| 15g (3 cloves) | garlic, grated |
| 15g | fresh ginger, grated |
| 4 | Mexican-style flour tortilla wraps, 20cm in diameter |
| 60g | bok choi or salad cabbage, thinly sliced |
| 60g | beansprouts |
| 8 | spring onions, sliced on the diagonal |
| A small handful of coriander, roughly chopped | |
| ½ tsp | Tabasco or Sriracha sauce |
| ½ tsp | soy sauce |
Method
Put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous, then gently fry in a shallow pan with the vegetable oil for 3 minutes. Remove the fish to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1–2 minutes.
To warm the tortillas, place on a hot, dry frying pan or under a hot grill for approximately 6 seconds on each side.
Place the fish in the centre of each of the wraps. Sprinkle with bok choi and beansprouts, then spoon over the garlic, ginger, couscous and oil from the pan. Cover with the spring onions and coriander, then drizzle over the Tabasco and soy sauce. Fold up the wraps and serve.
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