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Ginger-Steamed Alaska Cod with Chile Soy Dipping Sauce
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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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.
Nutritional information:
Calories: 184;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 52mg;   Total Carbs: 11g;   Fiber: 3g;   Protein: 24g;   Sodium: 928mg;  
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