Steamed Black Alaska Cod Recipes

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STEAMED BLACK ALASKA COD



Steamed Black Alaska Cod image

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

3/4 lb alaska black smoked cod, skin on, bone still in
1 (355 ml) can lager beer, apprx 1 1/3 cups or 1 (355 ml) can water
1 cup water
3 tablespoons butter
salt & pepper

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



Alaskan Black Cod with Hoisin and Ginger Sauces image

An easy Alaskan Black Cod recipe with Hoisin and Ginger Sauces

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

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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