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.

Rick Stein's Fish & Shellfish
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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


90g couscous
400g pollack fillet, cut into 1cm slices
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


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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