Cantonese Style Alaska Cod Recipes

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

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.

CANTONESE-STYLE ALASKA COD

Steps:

• Cut cod into serving-sized pieces; place in shallow baking dish.
• Dot with butter; sprinkle with lemon juice.
• Season with salt and pepper.
• Bake at 450 degrees 8 to 10 minutes or until cod flakes easily when tested with a fork.
• Keep warm while making sauce.
• Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan.
• Cook and stir 1 minute or until thickened.
• Add celery and pineapple; cook 2 minutes longer.
• Serve over cod.