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
Alaska Cod: 1 Tbsp. peanut oil 1 tsp. sesame oil 12 oz. baby bok choy, trimmed and halved lengthwise 6 oz. shiitake or crimini mushrooms, halved 1 piece (3 in.) fresh ginger, peeled and julienne-sliced 1 bunch green onions, trimmed and sliced 4 Alaska Cod fillets (4 to 6-oz. ea.), fresh, thawed or frozen
What to do:
1. Thoroughly mix dipping sauce ingredients; set aside. 2. 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. 3. Wipe pan clean. Bring 1-in. 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 min. (Reduce cook time by half for fresh or thawed fillets.) 4. Serve Alaska Cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.
Cook's Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.
