ALASKA STEAMED COD WITH CHILE SOY DIPPING SAUCE
Alaska Steamed cod with chile soy dipping sauce recipe
Some tips before you begin
Shitake mushrooms can be hard to find at certain times of year and in certain locations, but that shouldn't stop you from giving this recipe a shot. Crimini mushrooms work great, and you can even experiment with other firm, dark varieties. As long as you use fresh mushrooms, you should be fine. Canned mushrooms won't have the same texture though, so avoid those for this recipe. They tend to be a bit too soggy and are often canned with added salt and preservatives that can adversely affect their flavor. You can cook cod directly from frozen without losing any of the flavor or texture. Rinse your frozen cod fillets under cold running water to remove any ice crystals or ice glaze, then set aside while you gather the rest of your ingredients. Garlic can be minced in advance and stored for several days, or you can use jarred minced garlic without the taste suffering. This is one recipe where ginger powder just won't work. There is simply no substitute for fresh ginger. If you've never handled it before, it may seem very strange at first. It's quite simple to peel if you use a paring knife or even the edge of a small spoon. Use downward strokes in slow and even movements to peel away the papery skin. You'll know you've peeled enough when you can see the flesh of the ginger clearly and get a very strong aroma. It may seem like a lot of work, but once you get the hang of it you can peel and slice ginger in a matter of minutes.
- 1/3 cup low sodium tamari or soy sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons minced red chile
- 1 teaspoon minced garlic
- 1 teaspoon sugar
- 1 Tablespoon peanut oil
- 1 teaspoon 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
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.
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