Alaska Cod is so naturally tasty that you don’t need to do much. In this recipe, cod is gently steamed, and then served with crunchy-tender Asian veggies and spicy soy sauce for a dish that’s overflowing with flavor.

Product photo and recipe courtesy of Alaska Seafood Marketing Institute.

Prep and Cooking Time Medium
Recipe Difficulty Easy


  • 1/3 cup low sodium tamari or soy sauce
  • 2 tbsp. rice vinegar
  • 2 tsp. minced red chili
  • 1 tsp. minced garlic
  • 1 tsp. 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
  • 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


  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-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).
  4. Serve Alaska Cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.

Did you know?

Alaska Cod is flavorful on its own and doesn't need a lot of added ingredients to make it tasty. Brush the fillets with olive oil, broil, then spritz the fillets with lemon juice for a quick and easy meal. Try baking fillets topped with tomatoes and low-fat cheese or mixing flaked cod with mashed potatoes, an egg white and seasonings for a cod cake.

Cook’s Tip:

Substitute Alaska Pollock or Sole fillets for Alaska Cod, adjusting cook time for smaller fillets if necessary.

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