I got a very good price on some Pollock fillets so I decided to steam them up yesterday. I often use a bamboo steamer rack with my wk to steam fish fillets because if feel that the natural materials add to the cooking experience, even though that sounds way too ‘hippie’. To prevent the fillets from sticking, I use romaine lettuce leaves. Place the leaves over the bamboo slats and then place the fillets on the leaves, yeah its kind of ‘hippie’ sounding.
Here’s that you’ll need:
- Pollock fillets
- Romaine lettuce leaves
- Duck Walk White wine
- Lemon slice
For the homemade tartar sauce:
- 1 cup mayo
- 2 tablespoonsIndiapickle relish
- 1 tablespoon minced red onion
- 1 tablespoon lemon juice
As mentioned above, place the fillets in the bamboo rack. Put ½ cup water ½ cup wine, and lemon slice into the wok. Then place the bamboo rack into the wok and slowly steam the fillets.
In a medium bowl, combine the mayo, relish, onion, and lemon juice. Mix this thoroughly and sever along side the fish.