1/3 cup low sodium tamari or soy sauce
2 Tablespoons rice vinegar
2 teaspoons minced red chile
1 teaspoon minced garlic
1 teaspoon sugar
1 Tablespoon peanut oil
1 teaspoon sesame oil
12 oz. baby bok choy, trimmed and halved lengthwise
6 oz. Shitake or crimini mushrooms, halved
1 piece (3-inch) ginger, peeled and julienne-sliced
1 bunch green onions, trimmed and sliced
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
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.
Cook’s Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.
Alaska Seafood's extensive recipe database can be searched in several ways.
Search for a variety of quick and easy recipes for the home cook. These recipes typically yield 4-6 servings.
Search for a range of recipes designed for chefs, catering or home entertaining. These recipes typically yield 8-24 servings.
Search for recipes based on keywords such as the recipe name, recipe ingredients, or cooking methods.
Search for recipes by selecting from the options provided, such as meal type (appetizers, entrÃ�Â©es, salads, soups, sandwiches), seafood species, or cooking method.