Ginger-Steamed Alaska Cod With Chile Soy Dipping Sauce

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A light and flavorful dinner for any day of the week

Recipe Courtesy of Alaska Seafood

When fish is cooked too long it can get mushy and flaky. Serve this Alaska cod with a dipping sauce of soy, ginger, chile, rice vinegar, and sugar for an extra pop of spice and sweetness.

Ingredients

For Ginger-Steamed Alaska Cod

• 1 Tablespoon peanut oil
• 1 Teaspoon sesame oil
• 12 Ounces baby bok choy, trimmed halved lengthwise
• 6 Ounces shiitake or crimini mushrooms, halved
• 1 Piece (3-inch) ginger, peeled and julienne-sliced
• 1 Bunch green onions, trimmed and sliced
• 4 Alaska cod fillets (5-ounces each) fresh, thawed, or frozen

For the Dipping Sauce

• 1/3 Cup low sodium tamari, or soy sauce
• 2 Tablespoons rice vinegar
• 2 Teaspoons red chile, minced
• 1 Teaspoon garlic, minced
• 1 Teaspoon sugar

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Recipe Summary

• 4 skinless cod fillets, (6 to 8 ounces each)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely grated, peeled fresh ginger
• Coarse salt and ground pepper
• 6 scallions, green parts cut into 3-inch lengths

In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.

Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper place in skillet with vinegar mixture. Bring to a boil reduce heat to a gentle simmer. Cover cook until fish is almost opaque throughout, 6 to 8 minutes.

Meanwhile, cut green parts of 6 scallions into 3-inch lengths thinly slice lengthwise. Scatter over fish cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Watch the video: Torsk med asiatiske svampe, ingefær og ris. Foodfanatic (June 2022).

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