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.
Cook’s Tip: Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.