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Wild Alaska Pollock Stir Fry

Prep Time 2 minutes
Yield 4 servings


It’s quick. It’s easy. It’s healthy. It’s stir fry. Grab your Alaskan Pollock Skillet Cuts, garlic and ginger, broccolini peppers, black bean and soy and chili sauces, and combine them in a skillet with a just a bit of oil. And wammo, you have amazingly flavorful stir-fried goodness for dinner.

Nutrition Facts*
Rounded values:
Per Serving: 340 calories; 10 g fat; 38 g carbohydrates; 26 g protein; 70 mg cholesterol; 390 mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’

(2 customer reviews)
Wild Alaska Pollock Stir Fry


  • 1 lb Broccolini
  • 2 Tablespoon Vegetable Oil
  • 1 lb Vegetable Oil
  • 2 Cloves Garlic, minced
  • 1 inch Piece Ginger Root, grated
  • 1 Red Bell Pepper (cut into 1/2 inch strips)
  • 1 Tablespoon Black Bean Sauce
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon Chili Garlic Sauce
  • Steamed Rice
  • 2 Each Green Onion, thinly sliced
  • Sesame Seeds

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1. Cook the broccolini in boiling water for 2-3 minutes until crisp tender or microwave 2 minutes on high power. Set aside.

2. Heat half the oil in a large non-stick skillet over high heat. Pat fish dry with toweling and cook, about 2-3 minutes each side for thawed fish and 8-10 minutes for frozen, turning halfway through the cooking time. Remove to a bowl.

3. Add the remaining oil to the skillet and cook the garlic and ginger 30 seconds until fragrant. Add the broccolini, peppers and 1/2 cup water, cover and steam 3 minutes. Stir in the black bean sauce, soy and chili sauce and return fish to the skillet. Toss to combine.

4. Serve with rice, sprinkled with green onions and sesame seeds.


2 reviews for Wild Alaska Pollock Stir Fry

  1. Lisa Zacharias

    This recipe was good! Was a little dry, but added more soy sauce. Flavor was good!

  2. Terry

    I had to stop myself from eating the whole thing. Wonderful flavors. I enjoyed this recipe.

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