Pollock Rangoon Appetizers With Sweet and Sour Sauce

by Alli

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.

Pollock Rangoon Appetizers with Sweet and Sour Sauce. I've taken Crab Rangoon to a new level! These appetizers are crunchy with a creamy center. Yum!

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.

Pollock Rangoon

Once the pollock is done, I flake it before making Pollock Rangoon Appetizers.

After the fish is flaked, I mix it with cream cheese, powdered sugar, onion, garlic, and pepper.

How to Make Pollock Rangoon Appetizers

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.

Pollock Rangoon Appetizers

I like the cute packets above. However, to save time, you can fold the wontons into a triangle, moisten the edges with water and press the edges to seal.

Pollock Rangoon

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 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.

Pollock Rangoon

Yield: 12 servings

Pollock Rangoon Appetizers With Sweet and Sour Sauce

Pollock Rangoon

Pollock Rangoon Appetizers are made with saltfish and served with a sweet and sour sauce.

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix the cream cheese, powdered sugar, onion, garlic, black pepper and flaked pollock. Stir well.
  3. 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.
  4. To Fry: Heat 2" oil in a heavy skillet on medium high heat. Fry the Pollock Rangoon until golden brown, about 1-2 minutes per side.
  5. To Bake: Preheat oven to 400º F. Spray a baking pan lightly with cooking spray. Add filled wontons in a single layer. Spray the wontons lightly with cooking spray. Bake for 10-12 minutes or until golden brown.

Sweet and Sour Sauce

  1. Whisk together water and cornstarch in a small bowl. Set aside.
  2. 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.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 164Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 258mgCarbohydrates 18gFiber 0gSugar 7gProtein 5g

Did you make this recipe?

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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.

Pollock Rangoon

Helpful Hint: If you have any pollock mixture leftover, refrigerate it and eat it with crackers the next day.

Have you ever tried saltfish? You can find Cristobal Salted Pollock Fillets at your local Publix. Be sure and follow the recipe challenge on Facebook, Twitter, Pinterest, and Instagram.

Pollock Rangoon - Baby Steps - Don't Forget to Pin It! Turtles

Take Crab Rangoon to a new level by making Pollock Rangoon! The recipe starts with saltfish (pollock) and it's a tasty, crunchy appetizer with a creamy center. The homemade sweet and sour sauce is excellent for dipping Pollock Rangoon.

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