Pollock Fillets in Coconut and Vegetables

Pollock Fillets in Coconut and Vegetables is an easy Filipino-style sauteed one-pot fish meal. This is a basic saute of the Wild Alaskan pollock with garlic, onions, tomatoes with coconut milk and seasonings. Green beans and spinach are added, as well. This is a hearty meal that cooks in minutes and best served with steamed rice. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Fish, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Pollock Fillets in Coconut and Vegetables

Servings: people

Calories: 283kcal

Author: Elizabeth Ann Quirino

Equipment

1 Large saucepan
1 Large bowl, to marinate fish

Ingredients

1 pound Wild Alaskan Pollock fillets, cut into bite-sized cubes, 1/2-inches each
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 Tablespoons vegetable oil
2 cloves garlic, peeled, minced
1 whole medium-sized white or yellow onion, chopped
1 teaspoon minced fresh ginger
2 whole medium-sized fresh tomatoes, sliced
2 Tablespoon patis (fish sauce), like Filipino brands; or else Red Boat brand
1 cup vegetable broth
1 cup canned coconut milk
1 cup green beans, edges trimmed, sliced into 1/2-inch pieces
2 cups fresh baby spinach

For serving:

steamed rice

Instructions

To prepare the pollock or any white fish:

In a bowl, marinate the fish cubes with salt and pepper for about 15 minutes.
Cover and set aside.

To cook the Pollock:

In a large saucepan, over medium heat, add the oil.
When oil is hot enough, saute the garlic, onions and tomatoes,. Pour the patis.
Saute for 2 to 3 minutes till onions and tomatoes are soft and fragrant.
Add the fish to the saucepan. Pour the broth. Add the green beans.
Cover and cook for about 10 to 12 minutes till fish and green beans are almost cooked.
Pour the coconut milk and blend the ingredients.
Add the baby spinach leafy greens. Incorporate with the fish and rest of the vegetables. Let the spinach soften and cook for about 2 minutes.
Serve warm with rice.

Cook's comments:

To store: Keep leftovers in a covered container in the refrigerator. This lasts for 1 day refrigerated. Reheat in the microwave or saucepan over medium heat.

Nutrition