April 28, 2016


Alaska Steamed cod with chile soy dipping sauce recipe

Cod is a very popular meaty and delicious white fish, and for good reason. It is a favorite due to its mild flavor and ease of cooking, making it a great option for fast meals that still satisfy hungry diners. Cod, like most seafood, is loaded with all the good things of the sea like low fat, high protein, omega-3 fatty acids, selenium, and potassium, just to name a few. It is also incredibly affordable, so even if you have a large family, you can make a healthy and delicious meal for a reasonable price, all without sacrificing flavor or satisfaction.
Alaska Cod
Our Alaska cod with chile soy dipping sauce, for example, is designed to feed four people, but it can very easily be doubled or tripled to cover a meal for larger families or parties. It is simple to prepare, easy to master, and will satisfy even the pickiest of eaters. If you enjoy Asian flavors with a little bit of kick, this recipe might very well become your next favorite. Read on to learn how to cook Alaska cod with chili soy dipping sauce.


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. 

Alaska Cod


Dipping Sauce:

  • 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.


Alaska Cod

We've got great cod

You can buy Alaska cod at an incredible price, right now, with an unbeatable money-back guarantee. Just visit the Global Seafoods store and you'll receive our best quality cod, delivered right to your door. Have you already tried this recipe? We'd love to hear what you think. Feel free to leave a comment!

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