Braised Watercress and Pollock
Side Dish·Steaming·1 serving
Rather than seasoning the fish and cooking it, the fish is steamed and then served with sauce. Because the seasoning is not absorbed into the fish meat, the sodium content is lowered and you can enjoy the original taste of the ingredients.
Calories
119kcal
Carbs
0.03g
Protein
19.9g
Fat
1.03g
Sodium
137.3mg
Ingredients
Main
Others
Ingredients Watercress(20g), Pollock(150g), Pepper Powder(0.1g) Lemon Sauce, Sugar(7g), Lemon(108g), Vinegar(6g), Low-sodium Soy Sauce(4g)
Finding these ingredients in the US
- WatercressWater dropwort, at Korean markets in season. Watercress comes closest in flavor and crunch.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsWatercress
- Rich in vitamin A (140μg) — supports normal vision and skin health
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Make lemon sauce and reduce over low heat.
🔍Cut the watercress into 4cm pieces and toss the leaf part in lemon sauce.
🔍Thinly slice the remaining lemon after squeezing the juice.
🔍Clean the pollock and season with pepper.
🔍Lay a cloth in a steamer, place the pollock on top, add watercress stems and thinly sliced lemon, and steam over medium heat for 10 minutes then low heat for 10 minutes.
🔍Once the pollock is fully cooked, top with the watercress leaves tossed in lemon sauce and the remaining lemon sauce to finish.