Pollock and Vegetable Stir-Fry with Ginger and Garlic

1.Prepare the steamed rice according to package directions and keep warm. While the rice cooks, prepare the sauce and fish.

2.In a small bowl, whisk together all sauce ingredients: soy sauce, rice vinegar, honey, cornstarch, water/broth, sesame oil, minced garlic, and grated ginger. Set aside.

3.Season the pollock fillets generously with salt and black pepper.

4.Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Carefully place the pollock fillets in the pan and pan-fry for 3-4 minutes per side, until golden brown and cooked through (the fish should flake easily). Remove the fish from the pan and set aside on a plate.

5.Add the vegetable oil to the same skillet (or wok). Add the carrots and broccoli and stir-fry for 3 minutes.

6.Add the red bell pepper and snow peas. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.

7.Give the prepared sauce a quick whisk to ensure the cornstarch is mixed in, then pour the sauce over the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1 minute.

8.Gently break the cooked pollock fillets into large chunks and fold them into the thickened sauce and vegetables. Heat through for about 30 seconds, being careful not to overmix.

9.Serve the stir-fry immediately over the steamed rice. Garnish each serving with fresh chopped parsley and a lemon wedge for squeezing.