2 ratings

Ginger-Steamed Alaska Cod With Chile Soy Dipping Sauce

A light and flavorful dinner for any day of the week

Recipe Courtesy of Alaska Seafood

When 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.   


For Ginger-Steamed Alaska Cod

  • 1 Tablespoon peanut oil
  • 1 Teaspoon sesame oil
  • 12 Ounces baby bok choy, trimmed halved lengthwise
  • 6 Ounces 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

For the Dipping Sauce

  • 1/3 Cup low sodium tamari, or soy sauce
  • 2 Tablespoons rice vinegar
  • 2 Teaspoons red chile, minced
  • 1 Teaspoon garlic, minced
  • 1 Teaspoon sugar


For Ginger-Steamed Alaska Cod

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.

For the Dipping Sauce

Thoroughly mix dipping sauce ingredients; set aside.