Ingredients
- Dipping Sauce:
- 1/3 cup 1/3 cup low sodium tamari or soy sauce
- 2 Tablespoons 2 Tablespoons rice vinegar
- 2 teaspoons 2 teaspoons minced red chile
- 1 teaspoon 1 teaspoon minced garlic
- 1 teaspoon 1 teaspoon sugar
- Alaska Cod:
- 1 Tablespoon 1 Tablespoon peanut oil
- 1 teaspoon 1 teaspoon sesame oil
- 12 oz. 12 oz. baby bok choy, trimmed and halved lengthwise
- 6 oz. 6 oz. Shitake or crimini mushrooms, halved
- 1 piece 1 piece (3-inch) ginger, peeled and julienne-sliced
- 1 bunch 1 bunch green onions, trimmed and sliced
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Servings:
Units:
Instructions
- Thoroughly mix dipping sauce ingredients; set aside.
- In a deep frying pan, saut 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 sauted vegetables with dipping sauce; garnish with remaining green onion slices.
- Cooks Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.
Share this Recipe
