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Ginger-Steamed Alaska Cod with Chile Soy Dipping Sauce
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
Dipping Sauce:
+ 1/3 c. low sodium tamari or soy sauce + 2 Tbsp. rice vinegar + 2 tsp. minced red chile + 1 tsp. minced garlic + 1 tsp. sugar Alaska Cod: + 1 Tbsp. peanut oil + 1 tsp. sesame oil + 12 oz. baby bok choy, trimmed and halved lengthwise + 6 oz. shiitake or crimini mushrooms, halved + 1 piece (3 in.) fresh ginger, peeled and julienne-sliced + 1 bunch green onions, trimmed and sliced + 4 Alaska Cod fillets (4 to 6-oz. ea.), fresh, thawed or frozen What to do:
1. Thoroughly mix dipping sauce ingredients; set aside.
2. 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. 3. Wipe pan clean. Bring 1-in. 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 min. (Reduce cook time by half for fresh or thawed fillets.) 4. 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. Nutritional information:
Calories: 184; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 52mg; Total Carbs: 11g; Fiber: 3g; Protein: 24g; Sodium: 928mg;
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