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Ginger-steamed Alaska Cod with Chile Soy Dipping Sauce

Wild Alaska Seafood


Quick and easy

Quick and easy

Quick and easy
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Prep Time:

10 minutes

Cook Time:

10 minutes


4 servings


1  Tbsp.  peanut oil

1  tsp.  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

*  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


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.
Nutritional Information
Calories: 184, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 52mg, Sodium: 928.5mg, Carbohydrates: 11g, Dietary Fiber: 3g, Protein: 24g
Wild Alaska Seafood

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