Ginger-Steamed Alaska Cod with Chile Soy Dipping Sauce
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| Dipping Sauce: |
| 1/3 c. low sodium tamari or soy sauce |
| 2 Tbsp. rice vinegar |
| 2 tsp. minced red chile |
| 1 tsp. minced garlic |
| 1 tsp. sugar |
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| Alaska Cod: |
| 1 Tbsp. peanut oil |
| 1 tsp. sesame oil |
| 12 oz. baby bok choy, trimmed and halved lengthwise |
| 6 oz. shiitake or crimini mushrooms, halved |
| 1 piece (3 in.) fresh ginger, peeled and julienne-sliced |
| 1 bunch green onions, trimmed and sliced |
| 4 Alaska Cod fillets (4 to 6-oz. ea.), fresh, thawed or frozen |
Directions:
1. Thoroughly mix dipping sauce ingredients; set aside.
2. In a deep frying pan, sauté bok choy and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
3. Wipe pan clean. Bring 1-in. of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and 3/4 of green onions in basket. Rinse any ice glaze from frozen Alaska Cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 min. (Reduce cook time by half for fresh or thawed fillets.)
4. Serve Alaska Cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
Cook's Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.
Nutrition:
Calories: 184; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 52mg; Total Carbs: 11g; Fiber: 3g; Protein: 24g; Sodium: 928mg;