Thanks to CFE International for inviting me to participate in a saltfish blogger recipe challenge and for supplying me with delicious Cristobal Salted Pollock. Pollock Rangoon Appetizers is my original creation and all opinions are my own.
I like to think I’m well-versed in all things seafood. When I was invited to participate in a saltfish blogger recipe challenge, I have to admit that I didn’t know the first thing about cooking saltfish. Good thing I’m a quick study. After much thought, I decided to create a unique appetizer recipe using pollock saltfish. Thus, Pollock Rangoon Appetizers with Sweet and Sour Sauce was born.
This recipe is totally different from most saltfish recipes. My husband and I visit the Caribbean at least once a year, so I’ve had my fair share of yummy dishes that include salted pollock or cod. That’s why I decided to go in a completely different direction. I could never compete with the Caribbean way of cooking saltfish.
Yes, I’m well aware that crab is the first choice when making Rangoon. I mean, we’ve all had Crab Rangoon at our favorite Chinese restaurant. It’s a favorite with my family and I assumed (correctly) that pollock would make a great substitute for the crab. I hit the bull’s eye with this recipe!
Pollock Rangoon Appetizers
Saltfish is, well, salty. The first step I take in preparing saltfish is to soak it in cold water for 12 hours. Then I pour off the water, add fresh water and boil the saltfish until tender.
Once the pollock is done, I flake it before making Pollock Rangoon Appetizers.
After the fish is flaked, I mix it with the cream cheese, powdered sugar, onion, garlic, and pepper.
Drop a teaspoon of pollock/cream cheese mixture in the middle of the wontons.
Wet the edges of the wontons with water and seal tightly.
I like the cute packets above. However, to save time, fold the wontons into a triangle, moisten the edges with water and press the edges to seal.
For Baking: Preheat oven to 400º F. Spray a baking sheet lightly with cooking spray. Place filled wontons on a baking sheet. Spray again. Bake for 12-15 minutes.
For Frying: Heat the peanut oil over medium-high heat until hot (365º F). Fry wontons a few at a time, until golden brown on both sides.
Helpful Hint: Peanut oil is best for pan-frying because it has a high smoke point and a neutral taste. It’s low in saturated fat and high in polyunsaturated and monounsaturated fats, making it healthier than frying with shortening or lard. It’s my go-to oil whenever I need to pan-fry (or deep-fry) food.
I always make the sweet and sour sauce first so that it’s ready once the Pollock Rangoon Appetizers are done.
- 6 oz. Cristobal Salted Pollock Fillets
- 8 oz. cream cheese, softened
- 1 Tablespoon powdered sugar
- 2 teaspoons minced garlic
- 1 green onion, thinly sliced
- Black pepper, to taste
- 24 wonton wrappers
- Peanut oil, for deep frying
- Sweet and Sour Sauce:
- 1 tablespoon each of cornstarch and water
- 1/4 cup light brown sugar
- 2/3 cups pineapple juice
- 1/3 cup rice vinegar
- 2 Tablespoons ketchup
- 1 Tablespoon soy sauce
- Soak the salted pollock fillets in cold water for 12 hours. Drain and add fresh water to cover. Bring to a boil and boil for twenty minutes or until tender. Cool and flake the fish.
- Mix the cream cheese, powdered sugar, onion, garlic, black pepper and flaked pollock. Stir well.
- Place one teaspoon pollock mixture in the center of each wonton. Dab water on the outer edges and fold the ends of the wrappers together. Be sure and seal completely.
- Whisk together water and cornstarch in a small bowl. Set aside.
- In a saucepan, combine brown sugar, pineapple juice, vinegar, ketchup and soy sauce. Bring to a boil on medium heat. Stir in the cornstarch/water mixture and heat until thickened.
My Pollock Rangoon Appetizers are perfect to serve as appetizers when you’re entertaining guests or for snacks when it’s just the family. I make them when I’m having date-night in.
Helpful Hint: If you have any pollock mixture left over, refrigerate it and eat it with crackers the next day.