Yield: 4 servings. DIPPING SAUCE: 1/3 cup tamari or soy sauce 2 Tbsp. rice vinegar 2 tsp. minced red chile 1 tsp. minced garlic 1 tsp. sugar ALASKA COD: 2 Tbsp. peanut oil 1 tsp. sesame oil 1 2 oz. baby bok choy, trimmed and halved lengthwise 6 oz. shiitake or crimini mushrooms, halved 1 piece (3") ginger, peeled and julienne sliced 1 bunch green onions, trimmed and sliced 4 Alaska Cod fillets (4-6 oz. each) Thoroughly mix dipping sauce ingredients; set aside. Sautè bok choy and mushrooms ...

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