Pollack Fillet with Stir-fried Vegetables and Jasmine Rice

5 from 9 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Pollack fillet with wok vegetables:

  • 230 g Pollack fillets
  • 3 tbsp Teriyaki sauce
  • 1 tsp Cornstarch
  • 200 g Bunch of carrots
  • 100 g ½ bunch of spring onions
  • 180 g Mongoose bean sprouts
  • 10 g 1 piece of ginger peeled
  • 15 g 1 Red chilli pepper / cleaned
  • 1 tbsp Peanut oil
  • 100 ml Water
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Jasmine Rice:

  • 75 g Jasmine rice
  • 175 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric


  • 2 piece Coriander stalks for garnish


Pollack fillet with wok vegetables:

  • Let the sea salmon fillets thaw, cut into bite-sized pieces and drizzle with teriyaki sauce (2 tablespoons), add corn starch (1 teaspoon), mix everything and let stand covered for 20 minutes. In the meantime, prepare the vegetables. Peel the carrots with the peeler, cut into pieces (approx. 4 cm long), first cut the pieces lengthways and then into thin strips. Clean and wash the spring onions and cut into small rings. Wash the mongoose bean sprouts and drain well. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Put the marinated fish pieces in a sieve and drain the marinade well, collecting it. Then mix the marinade with water (100 ml). Heat the wok, add peanut oil (1 tbsp), heat, add the pieces of fish, fry for a few minutes and slide to the edge of the wok. Add the vegetables (ginger cubes, carrot strips, spring onion rings and mongoose bean sprouts) and sauté / stir-fry. Deglaze / pour in the marinade + water and season with teriyaki sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer with the lid on for about 10 minutes.

Jasmine rice

  • Bring the jasmine rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for approx. 20 minutes.


  • Press the jasmine rice into a funnel and turn it onto the plate. Add pollack fillet with wok vegetables and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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