Steamed Black Alaska Cod Recipes
STEAMED BLACK ALASKA COD
Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper
Provided by Bergy
Categories < 30 Mins
Time 22m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
- Pour Beer/water into the bottom half.
- Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
- When coked remove the skin& bones.
- Lightly butter the flaked fish.
- Add salt& Pepper.
Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 162.8, Carbohydrate 6.3, Protein 1
ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES
An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
- Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
- Available in the Asian foods section of many supermarkets and at Asian markets.
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