Ginger-Steamed Alaska Cod with Chile Soy Dipping Sauce
Recipe courtesy of Alaska Seafood Marketing Institute.
1/3 cup low sodium tamari or soy sauce
2 tablespoon rice vinegar
2 teaspoon minced red chile
1 teaspoon minced garlic
1 teaspoon granulated sugar
1 tablespoon peanut oil
1 teaspoon sesame oil
12 ounces baby bok choy, trim medium and halved lengthwise
6 ounces shiitake or crimini mushrooms, halved
1 (3-inch) piece fresh ginger, peeled and julienne-sliced
1 bunch green onions, trim medium and sliced
4 Alaska Cod fillets (4 to 6 ounces each), fresh, thawed or frozen
- For Dipping Sauce: Thoroughly mix dipping sauce ingredients; set aside.
- 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.
- Wipe pan clean. Bring 1-inch 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 minutes. (Reduce cook time by half for fresh or thawed fillets.)
- Serve Alaska Cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
Makes 4 servings.
Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.
Nutritional Information Per Serving (1/4 of recipe): Calories: 184; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 52mg; Total Carbs: 11g; Fiber: 3g; Protein: 24g; Sodium: 928mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.