Cantonese Style Alaska Cod Recipes

Steps:

• To prepare the marinade: Combine honey, grape seed oil, soy sauce, and white wine vinegar. Cover the fish with the marinade, cover and refrigerate for 24 hours. Remove the fish and place in a pan. Caramelize the fish under the broiler and finish in a preheated 400 degree F oven until the fish reaches medium. Reserve some of the marinade to use for sauce.
• To prepare the spinach: Heat the butter in a hot saute pan. When the butter begins to brown, add the garlic. Add the spinach. Cook until tender. Season with nutmeg, salt, and pepper, to taste. Set aside.
• Heat reserve marinade to boiling point, reduce heat and simmer for two to three minutes.
• To assemble the plate: In the center of each of 6 large bowls divide the spinach. Place a portion of fish on top and pour approximately 2 tablespoons of reserved marinade, over the top of each fish.

Steps:

• To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
• Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
• Place lid on wok and turn heat to high.
• Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
• Cover with ginger slices.
• Pour rice wine and fish sauce over fish.
• When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
• Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
• Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
• When the oil is very hot, add the garlic and cook until browned.
• Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
• When the salmon is cooked, transfer to a warm plate.
• Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
• Garnish with cilantro sprigs and serve immediately.
• Serves 2 as an entree, 4 as an appetizer.

Steps:

• In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside.
• Preheat oven to 450 degrees. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish. Spoon 2/3 of parsley mixture onto asparagus.
• Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towel. Place fillets on top of asparagus. Sprinkle cod with remaining parsley mixture. Roast, uncovered 20 to 25 minutes for frozen fillets or 15-20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Steps:

• In a large skillet or kettle, sauté the bacon, garlic, onion, and green pepper for 2 to 3 minutes.
• Add the sausages and continue to sauté until the onion is translucent but not golden.
• Add the parsley, thyme, lemon pepper, salt and pepper, broth, and Tabasco, and bring to a boil. Reduce heat a little and let boil for 5 minutes.
• Add the rice, cover, and let simmer for about 20 minutes until the liquid is absorbed and rice is tender but not mushy.
• Add the cooked shrimp, stir well, and cook until shrimp are just heated through.
• Serve with tangy coleslaw and Alaskan sourdough cornbread (see recipe #97438).
• Makes 4 servings.

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.

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.