Steamed pollock recipe

Pollock fillet with onions in a steamer

You can cook many delicious dishes with steam, and each of them is sure to be low-calorie, which is ideal for people watching their weight.
For example, pollock in a steamer is a delicate dietary dish that does not lose its beneficial properties when cooked, and therefore is recommended to be consumed even by children. This cooking method gives fish meat softness and a unique aroma; Steamed fish can be served both hot and cold (for a snack).

Features of cooking pollock in a double boiler

Pollock is one of the most consumed fish. It is valued for its pleasant taste, small amount of bones and excellent digestibility by the body. In addition, it contains many minerals, vitamins and microelements necessary for a person at any age.

Pollock is a rather dry fish, and cooking in a double boiler gives it juiciness, thereby revealing its natural taste.

How to properly cook pollock in a double boiler

To cook pollock in a double boiler, it is advisable to use chilled fish.
When using fresh frozen pollock, defrosting of the fish is required. It is advisable to defrost pollock either in the refrigerator or at room temperature.
The dark film inside the pollock must be removed, otherwise the dish will taste bitter.
If you place vegetables in a steamer along with pollock, you will get a great side dish.
If pollock is pre-marinated or some spices are added to it, its taste will become more intense.

Ingredients

Pollock 3 pcs.
Onions 3 pcs.
Lemon 1 pc.
Dill 50 g
Bay leaf 3 pcs.
Black pepper (peas) 5-6 pcs.
Salt to taste

How to cook juicy pollock with steamed onions

We prepare the fish: if it is fresh frozen, then defrost it, clean it, remove the bones. Rub the fillet with a little salt.
Peel the onion and cut into rings.
We wash the lemon, cut it into thin rings, and remove any seeds from them.
Wash the dill in running water and finely chop.
Place a layer of onions in a double boiler, add bay leaves and peppercorns.
Place the pollock fillet in the next layer.
Then a layer of lemon, sprinkle it with dill.

Turn on the steamer for half an hour.
Serve the finished dish to the table with a salad of any vegetables.

Pollock fillet in a steamer: a classic recipe with spices

Ingredients

Medium-sized pollock – 2 pcs.;
Lemon juice – 2 tbsp;
Ground black pepper - to taste;
Spices for fish - to taste;
Salt - to taste.

Recipe for cooking pollock fillet in a steamer

If the pollock is freshly frozen, defrost it.
We wash it, cut off the head, fins, tail, cut it lengthwise and take out the bones.
Cut the resulting fillet into portions and place in a container of suitable size.
Add spices for fish, pepper, salt and lemon juice, mix. Place in the refrigerator for a couple of hours.
Cook for 15 minutes in a double boiler.
Serve with fresh vegetable salad.

Juicy pollock in a steamer with vegetables

From the point of view of nutritionists, the combination of pollock with vegetables is simply ideal. In addition, cooking this dish in a double boiler allows you to get a tasty and at the same time healthy treat, each piece of which literally melts in your mouth.

Ingredients

Pollock – 1 piece;
Potatoes – 4 pcs.;
Tomato – 1 pc.;
Carrots – 1 pc.;
Green beans – 60-70 g;
Green onion – 100 g;
Lemon – 0.5 pcs.;
Olive oil – 2 tbsp;
Spices for fish - to taste;
Salt - to taste.

How to make delicious pollock fish with steamed vegetables

We wash the pollock, remove the entrails, cut off the head, tail and fins.
Rub the carcass with salt and special spices for fish. Pour lemon juice squeezed from half a lemon over it, and put a few slices of yellow citrus inside.
Wash the carrots, peel them, cut into thin slices.
Wash the tomato, thinly cut into rings.
Wash the onion under running water and cut into rings.
Peel the potatoes and also cut them into slices, salt them and sprinkle with spices.
Pour oil into the baking sleeve and distribute it evenly inside.
Place potatoes in the sleeve as the first layer, carrots as the second, beans as the third (you don’t need to defrost), tomatoes as the fourth layer, adding a little salt.
Place the pollock in the middle of the vegetables and press it a little with your hands. Sprinkle chopped green onions on top of the fish.
We secure the sleeve with clips and place it in the steamer.
Cook for 40 minutes.

12. Cut the sleeve and carefully transfer (using a wooden spatula) the dish to a large plate.

Tender dietary pollock in a steamer is especially tasty immediately after cooking, so try to serve it hot.

Bon appetit!

Steamed pollock in a slow cooker is perfect for dietary nutrition. This is a simple, cheap, easily accessible fish with a valuable source of protein and healthy fatty acids.

Tips for steaming pollock in a slow cooker

What do you need to cook delicious steamed pollock? If the household has a multicooker, the task is already half completed. You need to install a special steam container in it, select the desired one among the programs - “Steam”, then, according to the manufacturer’s instructions and recipe, select the time and temperature (if the multicooker device allows). There are more extensive programs, then you should choose one that involves steaming fish.

To make the fish more tasty, before cooking, you should remove all the bones, as well as the thin film that covers the fillet from the inside. After cooking, if the film is not removed in advance, the dish may taste bitter. Unlike the inner film, the outer film (i.e. skin) does not need to be removed. It, just like fillet, contains many useful elements, but no harmful substances. The same cannot be said about the thin film covering the inside of the fillet.

Steamed pollock in a slow cooker: recipes

Steamed food is usually reserved for those with health problems, children, or people trying to eat a healthy diet. Below is a selection of the best recipes for preparing such a dish; I also suggest reading recipes for pollock with marinade and onions here.

Diet pollock

For the dietary cooking option, you only need fresh frozen fish and salt. And, of course, a slow cooker.

How to steam pollock in a slow cooker:

First, the fish needs to be filleted. The skin can be left on or removed as desired. Be sure to remove all the fins and bones, as well as the inner film, rinse thoroughly, and cut into pieces of the desired size.

Pour a small amount of water into the multicooker bowl, place the fillet on a container for steaming, and place on top of the bowl.
Select the appropriate cooking mode, recommended time is 25 minutes. During this period of time, it is not recommended to open the lid; only 5 minutes before the end of cooking, you should salt the fillet with “Extra” salt.
After the sound signal indicates cooking, carefully remove the product from the container. Even fresh fish prepared in this way is very easily destroyed and broken, so the product should be handled especially delicately.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Pollock with vegetables in a slow cooker

When organizing a healthy diet, it is important to consider the great benefits of steamed vegetables. You don’t have to cook fish and vegetables separately—cooking them together will only improve the taste.

List of required products:

fresh frozen fish,
spices or just salt, pepper,
frozen vegetables - cauliflower and broccoli.

Thaw the fish, clean it, cut it into portions. Sprinkle with spices (grate with salt, sprinkle with pepper).
Pour water into the multicooker bowl and place the container with the pieces on top of the bowl.
Place the vegetables on top of the pollock, or frozen, and add salt.
Cook for 30 minutes, after which you can eat the pollock with vegetables.

Pollock for ulcer patients

A stomach ulcer is a serious reason to completely review your diet and menu. A diet for ulcer sufferers is not a reason to give up everything tasty. This is just a reason to give up junk food. In such a menu it is permissible to use cod fish species, which includes pollock.

The best dishes for ulcers are those prepared with zucchini, carrots or pumpkin. Below is a recipe for cooking with carrots, but you can cook with zucchini or pumpkin in the same way - only the processing of the vegetables will be different: you will need to peel, seeds, and cut into large cubes.

Grocery list:

carrots - 2 pcs. medium size,
pollock - 1 pc.

Clean the fish and cut into pieces of the desired size. It is advisable to completely separate the fillet from the bones and use it without skin.
Peel the carrots, cut large ones in half lengthwise, leave medium or small ones whole.
Place the chopped fillet in a single layer in a special container and place the carrots on top of it. It’s better not to add salt, but if you use salt, then only in minimal quantities, always fine, “Extra” class.
Place the container in the multicooker.
Pour water into the bowl and set the “Steam” mode. Manually set the time - 30 minutes. The countdown starts from the moment the water in the bowl boils.
After a beep indicating the end of cooking, the fish and carrots can be removed from the container.
Ulcer sufferers can only eat the dish when it has cooled down, not hot. Therefore, you first need to wait for the dish to cool for some time, then it can be served. To speed up the cooling process of the fillet, the carrots can be cut into smaller pieces with a knife.

Steamed pollock for a child

For young children, when introducing complementary foods, the first dishes are often ground in a blender. can be cooked with the addition of various vegetables, then chopped. It is quite problematic to cook in the amount a child needs at one time, so a mother can cook enough for the whole family.

Required products:

potatoes, onions, carrots - ½ pcs.,
pollock fillet - ½ pc.

This is the amount for a child. When preparing immediately for the household, the amount of food must be increased.

The fillet must be boneless. Cut vegetables into slices.
Pour water into the multicooker, place the food in a special container, set the time to 25 minutes in the “Steam” mode.
After finishing cooking, grind a portion of fish and vegetables for the child in a blender. If a child can eat vegetables mashed with a fork, then grind only fish in a blender.
Vegetables, pollock for adults are ready to eat, they need to be salted. This meal can be considered dietary.

Steamed pollock fillet with rice

Rice is an excellent side dish for fish. Since it is cooked in a slow cooker, why not cook the rice right away?

Grocery list:

700 g fillet,
200 g rice,
300 ml water,
spices.

Preparation procedure:

Cut the fish into fillets, then rub with spices. For a sharp taste, you can also sprinkle with lemon juice.
Rinse the rice twice, pour into the multicooker bowl, and add water. Place a container for steamed dishes on top and place the fillet in it.
Cook in the “Steam” mode for 15 minutes, keep in the multicooker on heat for another 10 minutes. During this time, the dish will become completely prepared, acquire aroma and taste!
You can serve fish and rice with a slice of lemon.

How long to cook steamed pollock in a slow cooker

Does your child already eat adult food, but many of the dishes that you make for yourself cannot be given to him yet? There are two options: cook for the little one separately or review the diet and eating habits of parents and the family as a whole. But sometimes we, adults, really want fried fish and fried potatoes with a crispy crust... mmmm, how delicious...

Ingredients

150-200 g pollock fillet__NEWL__
8-9 medium potatoes__NEWL__
frozen mixed vegetables (in this case I used Gusto Mexican Mix)__NEWL__
salt__NEWL__

You can offer your child the same products, only prepared in a different way, for example, using a slow cooker or a double boiler. It will turn out tasty, healthy, and quick. So, we prepare pollock fillet with potatoes and steamed vegetables for the kids.

Choose any fish. For older children, you can even take a whole one and cut it into small pieces. But keep in mind that in this case there will be bones in them, which you will have to remove or let your child do this.

My baby just recently started eating fish, so in order not to overload his stomach, I choose low-fat varieties. And even though pollock is not a very expensive fish, in this case a cheap product does not mean a bad one.

In terms of its taste and nutritional properties, it is no worse than cod, which is considered the most dietary type of fish.

Peel the potatoes, wash them and cut them into small pieces into a steaming dish.

Salt them and mix. I don’t use any additional utensils, but immediately cut everything into a bowl. Thaw the fillet a little (but not completely), cut it into pieces, add a little salt and place them on the potatoes.

We fill everything with frozen vegetables.

I know that some people cook the vegetables first and only then add the fish. I put everything in at once. When there are fresh vegetables, take them, of course.

What’s good about this dish is that you can add almost any vegetables depending on the child’s taste preferences.

Pour about 0.5 liters of water into the main bowl of the multicooker, insert it into the household appliance, place the bowl with the ingredients on top, close the lid and turn on the “Steam” mode.

I have 15 minutes programmed. One session was not enough for me, so I turned it on again. Check the readiness of the dish and adjust its cooking time yourself. This will depend on the power of your multicooker and the selected products. Bon appetit!

It is no secret that pollock is a healthy fish, most preferable for inclusion in the diet of children, the elderly, those losing weight and athletes, as well as people for whom doctors prescribe a therapeutic diet.

When preparing dietary dishes from this cod fish, you cannot do without steamed recipes. This method guarantees the preservation of the maximum amount of vitamins and minerals that pollock is rich in.

In this article we will tell you how to deliciously cook this fish in this way.

Product Features

Housewives often don’t like pollock just because its meat is dry and almost tasteless.

Indeed, it contains almost no fat (16% of the total composition - practically does not count), but fish contains a lot of protein, and there are no carbohydrates or cholesterol at all.

This pure and fat-free product is very suitable for preparing dietary dishes.

But all this does not mean that ready-made pollock is always dry and tasteless.

Properly prepared fish from the cod family can delight you not only with its juiciness, but also with its aromas. Natural dryness and lack of pronounced taste and smell should be used advantageously by culinary specialists. If these factors are taken into account, then both the preparation for cooking and the selected recipe will be aimed solely at saturating the pollock with both smells and tastes.

This fish is a storehouse of phosphorus and calcium, potassium and iodine, iron, magnesium. These substances are practically not lost during the steam processing of the product, as are vitamins A, C, E, D, and group B.

Eating pollock dishes at least 1-2 times a week helps maintain vascular tone, vision, balance of the nervous system and normal metabolism.

The composition of the product has a beneficial effect on the condition of teeth, hair, skin, relieves swelling and helps normalize the functioning of the thyroid gland.

Steaming this fish can guarantee that the finished dish will retain the maximum amount of substances necessary for the body, and therefore the beneficial properties of the product.

Not everyone likes steamed food. And mainly it is prepared for babies, pregnant women, for people who are recovering from operations or have chronic diseases of the gastrointestinal tract or kidneys. However, deliciously prepared steamed fish dishes may well be worthy of the attention of the rest of the household.

Recipes

Steamed pollock cooks quite quickly, and any of the dishes that include this ingredient will not require a lot of time and additional expensive products for preparation.

You can cook in a double boiler, in a slow cooker - today almost every kitchen has such equipment. Some dishes will require separate preparation of a side dish, while others will be completely independent.

So, let's start studying the recipes.

Classic steamed pollock

To cook classic steamed fish, you will need:

pollock carcass;
salt;
pepper;
lemon juice or quarter of a lemon;
vegetable oil;
Bay leaf.

These simple ingredients make a flavorful fish that both adults and children enjoy eating. First, wash and remove the carcass from fins, scales, and entrails. Rinse the pollock again under running water and place on a paper towel to absorb excess moisture.

The dried and clean carcass should be cut into medium-sized pieces and placed in a glass container, salt and lightly pepper (if you are preparing a dietary dish, it is better to do without pepper at all), sprinkle the pieces with lemon juice.

The main thing is not to rush and let the fish absorb the aroma of lemon and pepper; to do this, you need to leave it in a bowl for a quarter of an hour.

Add bay leaf to the steamer water and bring to a boil. Place the pollock when the water is already boiling in the steamer and the aroma of bay leaves has spread throughout the kitchen. In about 15 minutes the fish will be ready.

Serve hot with rice or potatoes, chopped vegetables or vegetable stew.

Gourmet steamed fish in sour cream

It is in vain that some people believe that steamed dishes are not delicious. This recipe should break the culinary stereotype. You need to prepare:

pollock - carcass or fillet;
high fat sour cream (300 g);
cheese (60 g);
round rice (glass);
salt pepper;
vegetable oil;
garlic (2 cloves);
lime.

Start preparing this Mediterranean dish by boiling the rice. It should be boiled in a large amount of water so that the finished grains do not stick together. Rinse the rice, add salt and pepper to taste. Remove the meat from the pollock bones, and if you already have fillets, then simply wash, dry with a paper towel and add salt. Cut into neat small pieces.

Finely chop two cloves of garlic, remove the zest from the lime and mix these ingredients. Squeeze lime juice into the resulting aromatic mixture. Add the mixture to the sour cream, place on the stove and heat, stirring.

Steam the fish in the traditional way and then pour the resulting sour cream aromatic sauce over it. If you have a bowl without holes, pour the sauce directly into it and steam for another five minutes.

Serve with boiled rice.

Steamed fish with vegetables

This is an option for an independent dish, for which it is not necessary to prepare any additional side dish. You can include all your favorite vegetables in it, which can be steamed quite quickly. The classic recipe contains the following ingredients:

pollock carcass or fillet;
broccoli;
potato;
carrot;
onion;
zucchini;
vegetable oil, salt and pepper.

Each vegetable must be washed and peeled in the traditional way.

Potatoes are cut into thin round slices, broccoli is divided into inflorescences, carrots can be grated coarsely or cut into small thin circles, onions into half rings, zucchini into cubes.

Place all the vegetables in the bowl of a multicooker or steamer, add salt and pepper. If necessary, you can add spices and bay leaves. Steamed vegetables are cooked in their own juice.

Pollock pieces are added half an hour before the vegetables are ready. You can add a little olive oil or butter to make the fish more juicy. Cook for a total of at least an hour. Serve hot in portions.

Meatballs with creamy sauce

Children will love this dish. It turns out not only very tasty, but also very beautiful. Therefore, you should definitely try to cook it. For this you will need:

minced pollock fillet;
cream 15–20% (about a glass);
spices, herbs.

If you already have minced meat, immediately begin forming small round meatballs - “koloboks”. If you took fillet, you will have to cook the minced meat.

Roll it with white pieces of bread or breadcrumbs pre-soaked in milk, add salt and pepper, and a chicken egg. The sauce consists of cream, salt and finely chopped herbs.

The meatballs are placed in a steamer and cooked for about 40 minutes, then poured with sauce, leaving the stove on low heat after removing from the steamer for another 5 minutes so that the mass thickens a little.

Stuffed pollock

Even stuffed fish can be steamed. For this we need:

medium-sized pollock carcass:
onions and carrots;
lemon or lime;
salt and pepper;
thyme;
butter.

Wash and remove entrails, scales and fins from the fish. Salt and pepper it and leave for half an hour, not forgetting to sprinkle with lemon or lime juice. Grate the carrots and chop the onions, lightly fry them with water, sauté until the vegetables become soft. Cool the carrot and onion filling and add salt.

Place the sautéed vegetable filling inside the fish, add a piece of butter and a sprig of thyme. Cook the carcass in a double boiler, placing it belly up so that the filling does not fall out. Cooking time: 45-55 minutes. Serve hot or cold to taste.

Under apple juice

This is a very interesting recipe that parents of children should try, because fish with apple juice turns out very tasty and tender. A light sweetish taste and slight sourness will complement the flavor range. For the recipe we need:

pollock fillet (5-6 carcass halves);
apples or ready-made apple juice;
salt pepper;
red salad onion.

Wash the fillet and dry it with a paper towel, soak for an hour in apple juice. Add salt and place in a double boiler. Make applesauce from the juice by heating it on the stove with a couple of grains of gelatin, salt and a little spice. Pour the sauce over the finished steamed fish and let it stand covered in a saucepan for about 10 minutes so that it is well soaked.

Serve with vegetable salads, boiled rice or mashed potatoes, or separately as a very interesting and unusual dish. You can decorate the plate with slices of green apple.

For the recipe for steamed pollock in a slow cooker, watch the video below.

People who lived in the era of the 80s are familiar with the taste of pollock fillet. This particular fish was the top seller. Thanks to its neutral taste and accessibility, every housewife could prepare a fragrant and appetizing dish. Today, pollock occupies a leading position in the diet of supporters of proper nutrition. Steamed pollock in a slow cooker is considered especially useful.

Let's have a fish day

In the Soviet Union, Thursday was considered a fish day. In the canteens they prepared fried fish, cutlets, and mashed potatoes. And even the compote that day tasted of fish. Today, the variety of marine life in supermarkets surprises consumers. If you want to prepare an easy and inexpensive dinner, choose pollock fillet.

To preserve the taste and beneficial properties of the fish, you can steam pollock in a slow cooker. Recipes for preparing such a dish open up a wide choice for the hostess. Along with the fish, you can make a healthy vegetable or cereal side dish.

Pollock is in demand because it has a neutral taste, and there are no small bones in the fish fillet. This product is chosen by mothers for their babies.

Source: https://zagotrovki-na-zimu.trestusc.ru/skolko-varit-v-multivarke-mintaj-na-paru/

Calorie content of steamed pollock

What is the calorie content of pollock cooked in this way? Obviously small, even if you take into account the additions in the form of vegetables or side dishes. For example, cooked fillet has only 80 kcal. Such pollock may well be considered a low-calorie dietary dish and occupy an important place in various diets.

Pollock is an easy-to-cook fish. Several dozen delicious dishes can be prepared from pollock. It’s as easy as shelling pears to steam pollock in a slow cooker. The meat will turn out juicy and not greasy, and the chosen cooking method will allow you to retain all the nutrients to the maximum.

For those who love fried fish, it is difficult to understand how healthy regular pollock can be. When frying, some of the vitamins are lost, as well as juiciness. The result does not always live up to expectations; it seems that the fish was cooked according to all the rules, but it was saturated with vegetable oil and did not turn out as tasty as we would like. In a multicooker, using the steamer insert, you can easily prepare healthy and juicy dishes. Finally, you will have the opportunity to discover the real taste and aroma of pollock!

Let's get to work by preparing the following:

pollock – 2 pcs. medium size;
lemon juice – 2 tsp;
fish seasoning – 2 tsp.

How to cook delicious fish:

Preparation of the main ingredient: thoroughly clean the fish. If you took it out of the freezer or bought frozen pollock, first wait until it defrosts, then you can start processing.
Tail and fins - carefully cut off with scissors; they are not needed, but will only interfere with cooking.
Cut the fish, if the carcass is prepared, then there is no need to do anything else. Do not touch the skin; it is enough that you simply rinse it thoroughly under running water. It contains many useful substances: microelements and vitamins. There are no harmful substances, at least that’s what nutritionists say.
Pollock needs to be cut lengthwise along the spine. For work, prepare a long, sharply sharpened knife so as not to damage the carcass and do everything correctly.
Remove any excess material, such as bones and entrails. Bones are not needed, because our task is to steam the pollock fillet, so that we can then immediately start eating without wasting time.
Be sure to remove the thin film on the inside of the carcass. If it is not removed, it may slightly change the taste of the finished dish, not for the better.
Spices - professionals have their own opinion on this matter: some chefs believe that spices kill the delicate aroma of pollock, while others claim that a small amount will not harm. Therefore, as soon as you have prepared the fish: cleaned it, cut it into 2 halves, removed the bones and film, you can lightly shake the fillet with a mixture of spices (for fish) and be sure to sprinkle it with lemon juice. We use freshly squeezed juice. Lightly rub the seasoning into the carcass.
Place the fish in a steamer container; you don’t have to close the lid. The pollock should be thoroughly saturated with lemon juice and enriched with spices; about an hour is allotted for this process.
After an hour's pause, you need to pour water into the bowl of the device to steam pollock in a multicooker. The standard mode is “Steaming”, the time is set automatically, otherwise half an hour is enough.
Attention! The fillet pieces need to be placed with a small interval so that each piece of pollock is well steamed.
We wait for the device to cope with the task, and slowly set the table, because the fish can be transferred to a plate immediately after the signal and served.
Garnish the finished dish with sprigs of fresh herbs (fresh dill is ideal), lemon slices, and pour over the remaining lemon juice. It will turn out very tasty, we recommend trying to steam pollock in a slow cooker using this recipe!

Classic steamed pollock

What you will need:

2 medium sized fish;
1 tablespoon lemon juice;
2 teaspoons special seasoning for fish.

Preparation

Cleaning the fish . First you need to clean the fish well . Of course, it is first defrosted and only then cleaned. The fins and tail should simply be removed and then you can start cutting the fish.
It is better not to touch the outer skin - just wash it well. It contains many vitamins and microelements, but there are no harmful components in it.
The fish is cut horizontally, along the spine. The bones are removed and the insides are thoroughly cleaned.

Tip : don't forget the thin film. It coats the inside of the fish and can ruin the flavor if it is not removed.

Treat with spices . After the fish has been cleaned, it is cut into several more pieces and only then treated with seasoning and lemon juice.
First, it’s better to take the seasoning , and then add 2 drops of juice to each piece. You can rub it over the surface of the fish.
The fish should be kept for exactly one hour in a room at room temperature (if the kitchen is too hot, it is recommended to move it to another place).
Place in a slow cooker . To ensure that the fish is steamed well, fold it with a small distance between the pieces. This will make it softer and more delicate in taste.
The Redmond multicooker may have a special “cooking fish” function, but the regular steaming mode will be quite suitable.

Cooking time: 15 minutes.

Number of servings: 3.

Steamed pollock in a slow cooker with sour cream

When preparing any dishes, some of the nutrients are lost, this is if you fry and bake meat or, say, fish. But if you approach cooking with all responsibility, you can extract the maximum of nutrients from the product. A multicooker is a great helper for this. Today we will steam pollock in a slow cooker with the addition of sour cream.

We need:

pollock – 1 kg or 3 pcs.;
sour cream with a fat content of 20% - 500 ml;
butter – 1 tsp;
onion – 1 pc.;
plain water – 125 ml;
salt and spices - to taste.

How to cook fish:

Sour cream is like a lifesaver when you need to make fish fillets soft, tender and tasty. But it is pollock that belongs to this category; the meat is somewhat harsh and dry. Therefore, we will cook with sour cream, but first things first.
So, we prepare the fish: defrost it, if necessary. In any case, be sure to thoroughly wash the carcass, remove the tail and fins (cut off with a knife or scissors).
We cut each carcass lengthwise, make an incision in the abdomen, and be sure to clean everything out. Even if there is nothing there, we still check what is left and remove the thin film that affects the taste of the finished dish.
We cut the carcass into pieces 5-7 cm wide. It all depends on the original size of the carcass.
If you want, you can remove the spine and large bones, but then you should not cut the pollock into pieces, but first divide it into 2 parts to remove the bones. Do not try to remove all the bones; small bones are not so dense and under the influence of hot steam they become soft, so they will not interfere with the meal.
Now we will prepare the rest of the products: chop the onion very finely so that it adds juiciness to the pollock.
Sour cream - pour into a bowl, add water (the amount indicated in the recipe), add spices and salt. As for spices, regular black pepper or fish spice mix will do. Add salt to taste; it is better to put less so as not to spoil the taste of the finished dish.
Stir the sour cream sauce, add the fish pieces, and leave for 20 minutes. You can hold it longer, this will only improve the taste of the finished fish and make it softer.
To add flavor to the finished dish, at the initial stage, you need to take a couple of drops of aromatic sunflower oil, drop it onto the bottom of a saucepan (only clean and without water), rub thoroughly along the bottom, grabbing the walls. Then pour out the water (approximately 3 cups), and then place the fish on the grill.
Since the fish has been in the sour cream sauce for some time, it must be placed tightly back to back on the steamer rack. There are holes in the grill and it is possible that some of the sour cream sauce will get into the water. This cannot be avoided; this process will not affect the final result, namely the taste of the finished dish.
The pollock is placed tightly, you need to cover the fish with onions on top, and then pour a little more of the remaining sauce over it.
Close the lid, set the “Steam” program and do nothing else, all that remains is to wait for the coveted signal, transfer the hot, steaming fish to a dish and decorate as desired. Be careful, pollock steamed in a slow cooker is very hot. Therefore, you need to do everything as carefully as possible so as not to get burned.
If you don’t like onions, remove them, and the fish can be additionally enriched with fresh herbs, sprinkled with crushed dry herbs and served. Bon appetit!

Steamed pollock in a slow cooker: recipes for preparing delicious and healthy fish dishes

Miracle helper in your kitchen

Many housewives have already purchased a multicooker and appreciated the performance of this kitchen gadget. If you love fish, then you just need to know how to steam pollock in a slow cooker. The recipe is very simple, and besides, the finished product contains a minimum of calories. So this dish fits perfectly into the diet.

Advice! Pollock fillet contains a lot of water. To get rid of excess liquid, place the fish in a colander for half an hour or dry with a paper towel.

Compound:

2 pollock carcasses;
sprigs of fresh dill;
salt, spices - to taste.

Preparation:

Let's prepare all the necessary ingredients.

Let's defrost the pollock fillet naturally first.
After the fish has defrosted, we proceed to cutting it. First, we clean off the scales.

Now the fish needs to be thoroughly washed and dried.
Carefully trim the fins. Don't get hurt because they are very sharp.
Cut off the tail part.
Cut the pollock carcass into equal portion pieces.

Place the fish pieces in a deep bowl and add salt to taste.

Mix everything thoroughly. At the same stage, you can season the fish with herbs and spices.

Advice! To eliminate the unpleasant fishy smell, sprinkle the pollock fillet with freshly squeezed lemon juice.

Pour water into the multicooker container, approximately 200–300 ml.

Advice! To reduce cooking time, fill the multicooker container with boiling water.

Place a plastic container on top for steaming dishes.
Place sprigs of fresh dill on the bottom. Greens will give the fish an amazing taste and aroma.

Place fish pieces on top.

Place the container in the multicooker, close the lid and select the appropriate “Steam” mode.
Cooking time is 25–30 minutes.

This is how we got such a fragrant and crumbly fish. Serve it with your favorite side dish.

Steamed pollock in a slow cooker with carrots

Why waste time when you can cook two healthy foods at the same time? This is exactly what we propose to do in the near future: we will steam pollock with the addition of carrots. The dish will be rich in flavor, the fish will be soft. So you can truly enjoy the process of eating. But that’s not all: benefits, that’s what’s important! Feel free to offer this dish to children, expectant and nursing mothers, and the elderly.

What products are needed for work:

pollock 1 kg or 3 pcs.;
carrots – 2 small;
onion – 1 pc.;
a little sour cream or mayonnaise - to choose from;
spices and salt, as well as fresh herbs for serving - to taste.

Steam pollock in a slow cooker as follows:

In this dish, prepared according to all the rules, there is practically no fat (since pollock is not a fatty fish), but other useful substances remain: phosphorus, selenium and protein, as well as microelements that every person needs.
The fish must be prepared in advance: defrost, if necessary, clean (also, if necessary), be sure to remove the fins and tail, remove the thin film that is inside.
It is advisable to leave the skin, but the ridge can be removed. But if you don’t want to violate the integrity of the carcass, you can leave it. Thin bones will soften during cooking, while dense ones will become much softer.
For now we put the pollock aside, because we will deal with other products. Namely, we’ll make carrot sauce. In order to make it, you need to peel the carrots, grate them on a coarse grater, or put them through a food processor to make it faster.
The onion needs to be peeled and chopped as finely as possible. There is no need to chop onions like carrots.
Mix chopped carrots and onions in a deep bowl, add mayonnaise or sour cream. If you chose the first product, then you don’t need salt, if you choose the second, you will have to lightly salt it and enrich the sauce with spices.
Pollock should be dipped in the sauce and left for 20 minutes. If you don't have time, start cooking right away.
So, pour water (approximately 3 glasses) into the bowl of the device and place a steamer rack. Now place the fish close to each other so that the sauce does not spread. By the way, an ordinary raw egg will help increase the density of the sauce, which you need to lightly beat with a fork, add to sour cream, and beat these ingredients with a mixer.
Then generously spread the remaining sauce on top and lower the lid of the device.
We cook using the “Steamed Dishes” mode, 20 minutes is enough, and if you leave it for 30 (most multicookers set the time automatically), then steamed pollock cooked in a multicooker will be very soft.
During cooking, part of the sauce will flow into the multicooker bowl, and part will be absorbed. As a result, the fish will be more tender, soft and, of course, aromatic. This dish will be a worthy decoration for any table. You too can join us to steam pollock in a slow cooker according to this recipe. Bon Appetit everyone!

Steamed pollock in a slow cooker with oil

Another universal recipe for cooking pollock. It will especially help when you don’t have sour cream or mayonnaise on hand. The dish will turn out no less tasty, one might say – classic, when you need to make it quickly, simply and tasty.

Products and their quantity:

pollock – 1 pc.;
vegetable oil – 1 tbsp;
salt, any spices or just ground black pepper - to taste;
lemon juice – 1 tsp.

How to cook fish:

The list of ingredients deliberately does not list spices; here, each housewife will decide for herself which spices to use and how much. We offer the classics: a little ground black pepper and literally a couple of allspice peas. In addition, a bay leaf is not excluded; you need to put 2 leaves of it, but no more.
Now the preparation process: the carcass needs to be cleaned, all excess removed (fins, the tip of the tail and the film inside), rinsed under running water.
Be sure to remove excess liquid after washing the fish. The easiest way to do this is to use a paper towel folded in several layers.
Next, the fish needs to be enriched with spices and salt. We do this: pour some spices into a small bowl, add salt. Exactly as much as is needed for one fish, mix the spices, spread the carcass.
Then we extract the required amount of juice from the lemon in a convenient way and pour it over the fish.
There is some oil left, carefully pour the oil over the fish, lightly rubbing in the spices, leave for literally 5-7 minutes, then proceed to the second stage of cooking.
You need to pour water into the bowl of the device, install the insert for steaming, place the fish, cook using the “Steam” program for 15 minutes (the time will be set automatically), so it is advisable to monitor the process personally. By the way, the cooking time also depends on the size of the pieces.

You can serve pollock as an independent dish, garnished with fresh herbs or with a side dish. This type of fish goes well with rice. Bon appetit. By the way, we recommend serving the fish immediately, while it is warm and juicy!

Steamed pollock in a slow cooker

Hello! Today I bring to your attention a recipe for steaming pollock in a slow cooker. Steamed fish is very often used for dietary, baby or medicinal nutrition. Under the influence of steam, you get a satisfied, juicy fish.

In this recipe, pollock is steamed; this fish needs to be cut into steaks. If desired, you can use fish fillet. Spices have a special place in cooking fish. If pollock is being prepared for children, it is not recommended to use hot spices. Lemon juice or soy sauce for the marinade will be enough. But if the fish is eaten by adults who do not have problems with the digestive system, then you can safely add hot pepper, ginger powder or ground coriander to the fish.

Steamed pollock fillet is easily separated from the bones. You can use this fish to make salads or appetizers. If you are preparing pollock for lunch or dinner, you can serve the fish with buckwheat porridge, potatoes, and pasta nests. Steamed fish takes about half an hour, so you should think about the side dish in advance.

Ingredients for steaming pollock

Pollock – 400 g.
Lemon juice – 10 ml.
Dill – 1 tsp.
Water – 3 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Green onions - to taste.

How to steam pollock in a slow cooker

The main ingredient is fish. The pollock needs to be thawed, the scales removed with a sharp knife, and the fins and entrails removed. The belly must be cleaned of the black film, as it imparts bitterness to the fish. Cut the carcass into small pieces. Place the fish in a bowl and sprinkle with salt, black pepper or other seasonings. Mix with your hands.

Squeeze the juice from the lemon directly onto the fish pieces, stir. Pour water into the multicooker and install a steam rack. Place the chopped fish on the grill. Finely chop the fresh dill, or use frozen. Sprinkle fish with herbs. Dill plays the role of a spice, so it can also be added in dried form. Close the multicooker lid, select the “Steam” program, cook for 30 minutes. You don’t have to rush to open the lid, let the fish steam for a few more minutes. Place the required amount of side dish and pollock on a plate. Wash the green onions with water and chop finely. Garnish the dish with fresh herbs and serve for lunch or evening meal. Steamed pollock turns out soft, tender and juicy. Bon appetit!

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Steamed pollock in a slow cooker. Video

Cook pollock in a double boiler

can be directly steamed, in its own juice, with vegetables and various flavorings. Pollock in a steamer is the simplest dish. Take pollock fillet, place it on a steamer tray, salt it and steam it. Cooking pollock in a steamer allows you to get juicy, tender meat from this naturally dry fish. Steaming fully reveals the taste of fish without requiring additional seasonings. If desired, various spices are added, but you should not get carried away with them when eating on a diet. To preserve fish juice, you can cook pollock in a double boiler in its own juice, using a special tray or food foil. In its own juice, the fish turns out juicier than steamed fish. During cooking, fish juice permeates the fish meat, ensuring its juiciness. Fish juice is retained in a special tray or temporary trough made of food foil. In the resulting fish sauce or steamed at the same time as the fish, you can cook potatoes, green peas, green beans, and various vegetables as a side dish. The dish is low-calorie, easily digestible, and recommended for dietary and healthy eating. Pollock in a double boiler can be prepared as a complex dish, with vegetables, mushrooms, chopped into cutlets, or fish balls. Recipes for preparing complex dishes are similar for different types of fish.

The photo shows pollock in a steamer, cooked directly by steam. The dish is served with vegetable salads and dietary side dishes. It turns out delicious when steamed with sour cream.

Dietary pollock steamed in a slow cooker

Photo of steamed dietary pollock in a slow cooker

Preparing a dietary dish from pollock in a slow cooker will take a minimum of time, but the benefits will be enormous. Pollock is sold frozen or filleted. There are few bones in the fish, which makes it safe to cook for a child. If the diet is associated with digestive disorders, it is better to use a minimum of spices or abandon them altogether. If the goal is to lose excess weight, then the steamed dish can be safely seasoned with lemon juice, ground black pepper, and soy sauce. This will not harm your figure, and the fish will become incredibly tasty.

Recipe ingredients:

frozen pollock fillet 500 g.
salt to taste
mixture of peppers to taste
dried dill ½ teaspoon

Method for steaming pollock in a slow cooker:

Thaw the fish naturally. It is better to defrost the carcasses by transferring them from the freezer to the bottom shelf of the refrigerator in the evening.
Wash the fillet, cut into portions, salt, pepper and dill. You can use fresh herbs, but dried herbs are more flavorful.
Place a piece of foil in the steam tray of your multicooker. Place fillet pieces on top. Wrap the edges of the foil so that the juice formed during the process does not leak out. The fish will be juicier.
Cook in a double boiler for 20-30 minutes.

Feeding method

: Before serving, drizzle the fillets with the juices that have accumulated in the foil and your choice of olive oil, soy sauce or lemon juice. As a side dish, serve a light vegetable salad of herbs, tomatoes and cucumbers, seasoned with vegetable oil.