Instructions: Place pollock fillets in shallow heatproof dish or pie dish. Combine wine, soy sauce, oil, gingerroot, garlic and cornstarch; spoon over fillets.

Place vegetable steamer in large skillet or wok; add water to depth of 1 inch. Bring water to boil. Top pollock with green onion; place dish of fillets on rack. Cover skillet and return water to boil.

Steam fillets allowing about 10 minutes cooking time per inch of thickness of fish measured at its thickest part or until fish flakes easily when tested with a fork.

Garnish with sesame seeds. Serve with lemon wedges.

This recipe yields 4 servings.

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