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Ginger-Steamed Alaska Cod With Chile Soy Dipping Sauce

Ginger-Steamed Alaska Cod With Chile Soy Dipping Sauce
4.5 from 2 ratings
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Recipe Courtesy of Alaska SeafoodWhen fish is cooked too long it can get mushy and flaky. Steaming a delicate piece of fish, like cod, preserves its light texture without masking its flavor. Serve this Alaska cod with a dipping sauce of soy, ginger, chile, rice vinegar, and sugar for an extra pop of spice and sweetness.   
Servings
4
servings
Ingredients
  • 1 tablespoon peanut oil
  • 1 teaspoon sesame oil
  • 12 ounce baby bok choy, trimmed halved lengthwise
  • 6 ounce shiitake or crimini mushrooms, halved
  • 1 piece (3-inch) ginger, peeled and julienne-sliced
  • 1 bunch green onions, trimmed and sliced
  • 4 alaska cod fillets (5-ounces each) fresh, thawed, or frozen
  • 1/3 cup low sodium tamari, or soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon red chile, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon sugar
Directions
  1. 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.
  2. 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.)
  3. Serve Alaska Cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
  4. Thoroughly mix dipping sauce ingredients; set aside.
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