“Alaska Cod at its most unexpected — bold Szechwan heat, sesame and green onion, steamed to silky perfection in minutes.”
This is one of the fastest, most flavourful ways to prepare Alaska Cod. The Szechwan chili paste forms a deeply savoury glaze as the fish steams — the green onion softens and perfumes the flesh, and the sesame seeds add a gentle nuttiness. Frozen fillets work perfectly here. Serve over steamed ginger rice for a complete meal.
- 4 fillets Alaska Cod (6-8 oz each), fresh, thawed or frozen
- 2 tbsp Szechwan chili paste
- 2 tbsp Rice wine or dry sherry
- 1 tbsp Sesame oil
- 1 cup Green onions, cut in long shreds
- 2 tbsp Sesame seeds
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01
Prepare the cod
Rinse any ice glaze from frozen cod under cold water. Pat completely dry with paper towel.
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02
Make the glaze
Blend the chili paste, rice wine and sesame oil together until smooth.
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03
Glaze and top
Brush the mixture evenly onto each cod fillet. Top with the long shreds of green onion.
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04
Set up the steamer
Bring 1 inch of water to a boil in a large pan. Turn off heat and place a bamboo steamer, wire basket or vegetable steamer in the pan.
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05
Steam the cod
Place the glazed fillets in the steamer and return water to a boil. Cover loosely and cook 8-10 minutes for frozen cod or 4-6 minutes for fresh or thawed fish.
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06
Check and serve
Cook just until fish is opaque throughout — do not overcook. Garnish with sesame seeds and serve immediately.
The difference between fresh and frozen matters here — frozen fillets need almost double the time. Check at the minimum time by pressing gently on the thickest part. If it flakes easily and is opaque all the way through, it is done. Serve over steamed ginger rice to balance the heat.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
