Braised Pollock with Gingered Carrot Coconut Sauce


  1. Rinse fish fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat fish on both sides with cornstarch, shaking off excess.
  2. Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add fish fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.
  3. Heat remaining 1 teaspoon oil in same skillet on medium heat.  Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes.
  4. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork.
  5. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.


  • 2 heads bok choy, baby, cut in half lengthwise
  • 1/2 cup carrot juice
  • 3 tbsp. corn starch
  • 1 tsp. McCormick® Dill Weed
  • 1 tbsp. McCormick® Ginger, Ground
  • 1 tsp. McCormick Gourmetâ„¢ Collection Sicilian Sea Salt
  • 1/4 tsp. McCormick® White Pepper, Ground
  • 2 tbsp. oil, vegetable, plus 1 tsp., divided
  • 4 4-oz. pollock, fillet(s)
  • 1/2 cup rice wine
  • 3/4 cup Thai Kitchen® Coconut Milk