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Ginger Steam Alaska Cod Fish / Soy Dipping Sauce

Russ Myers


A delicious, eye appealing menu which can be on the table in 20 minutes or less.


★★★★★ 1 vote

10 Min
10 Min


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1/3 c
low sodium soy sauce or tamari sauce
2 Tbsp
rice vinegar
2 tsp
minced red chile
1 tsp
minced garlic
1 tsp
granulated sugar


1 Tbsp
peanut oil
1 tsp
sesame oil
12 oz
baby bok choy, trimmed and halved lengthwise
6 oz
shitake or crimini mushrooms, halved
piece (3- inch) ginger, peeled and julienne sliced
1 bunch
green onions, trimmed and sliced
alaska cod fillets (4 to 6 ounces each), fresh, thawed or frozen

How to Make Ginger Steam Alaska Cod Fish / Soy Dipping Sauce


  • 1Thoroughly mix dipping sauce ingredients; set aside.

    In a deep frying pan, saute bok choy and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
  • 2Wipe 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.)
  • 3Serve Alaska Cod over sauteed vegetables with dipping sauce; garnish with remaining green onion slices.
  • 4Tip:
    Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.

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About Ginger Steam Alaska Cod Fish / Soy Dipping Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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