Ginger-Steamed Alaska Cod with Spicy Sauce

RH Staff

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 in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm. Place steamer in pan, bring 1" of water to boil. Layer ginger and 3/4 of green onions in basket, placing fillets on top. Cover loosely and steam just until fish is opaque throughout, about 5 to 7 minutes.

Serve Alaska Cod over sautèed vegetables with dipping sauce; garnish with remaining green onion slices.

Nutrition facts per serving: 243 calories; 9 g total fat; 1.5 g saturated fat; 52 mg cholesterol; 1387 mg sodium; 30 g protein; 11 g carbohydrate; 3 g fiber.

ALASKA SEAFOOD MARKETING INSTITUTE