We are into week 2 of our semi-lock down. I sure hope things will start to look a little brighter from now on. Since the movement control order, I’ve been seeing a lot of people posting more home-cooked meals. It’s nice to see people starting to cook again, and trying to cook for the first time. That’s what we can do right now is to take care of ourselves and our love ones.
I’m also hearing that some are running out of ideas on what to cook. Here’s a healthy 30-minute one-pot recipe to add to your repertoire. A versatile recipe for you to clear leftover bits of vegetables laying in your crisper. The magic of this dish is from the Chef’s cut wild-caught Alaskan Pollock that I got from The Alaska Guys. Cooked frozen, direct from the freezer, saving me time.
The diamond-cut bite-sized boneless pollock pieces are caught wild, cut, and individually frozen in Alaska. It has a similar flavour, texture, and appearance to its well-known cousin, Cod. These flaky white diamond pieces are loaded with nutrients and low in calories. Just what we need to watch out for right now!
There are only 70 calories in every 85 grams, and delivers more than 17 grams of low cholesterol protein. High in omega 3 & 6, minerals, vitamins, and ZERO carbs! Ha, no wonder I’m in love this fish so much!
The Alaska Pollock fishery is the largest sustainable fishery in the US so we can feel good knowing that we are eating a fish that is abundant and so well managed that it will be available for generations to come. Wild Alaskan seafood not only delivers superior flavours and better nutrition, it is also environmentally responsible as well. If you are interested to find out more, click here. Let’s cook, shall we?!
Fish Soup Beehoon
- 250 g Wild Alaskan Pollock Frozen Chef’s cut
- 50 ml evaporated milk
- 500 ml water
- 1.5 tbsp ikan bilis powder
- 1 tbsp fish sauce
- 4 slices ginger
- 100 g napa cabbage 1-inch pieces
- 100 g cai xin 2-inch pieces
- 100 g tofu cubed
- 4 wedges tomato
- 100 g thick bee hoon
- Dried seaweed
- Fried crispy shallots
- Coriander leaves
- White pepper optional
- Bring water to boil over medium high heat.
- Add ginger, ikan billis stock powder, and fish sauce.
- Add cabbage and cook for 5 minutes.
- Add frozen fish and cook for another 5 minutes.
- Add cai xin, tofu, and tomato to cook for a minute.
- Stir in thick bee hoon.
- Garnish and serve.
More Alaskan seafood recipes:
- ‘Lobster’ Roll
- Lemon Basil Crab Pasta
- Almond Crusted Halibut
- Orange Spot Prawns
- Thai Style Poached Pollock
- Skillet Seafood Paella
- Halibut with Blueberry Sauce
- Crispy Skin Salmon on Couscous
- Seared Halibut with Yuzu Mushroom Butter Sauce
- Miso Cod with Asian Zoodles
- Kani Avocado Salad with Snow Crab Legs
- Snow Crab Rice Paper Roll
- Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze
- Baked Orange Miso Salmon
- Soy Honey Ginger Salmon
This post is made possible by Alaska Seafood Marketing Institute