Black Bean Cod

Here’s a delicious recipe for Black Bean Cod that combines the rich taste of cod with a savory black bean sauce. You can choose between two cooking methods: steaming or baking in parchment parcels.

Ingredients:

  For the Cod:

     1 lb (400g) black cod, cut into 2 (½-inch thick) steaks

     1 tablespoon minced garlic (about 4 cloves)

     1 teaspoon soy sauce

     1 teaspoon granulated sugar

     1 teaspoon salt

     1 teaspoon ground black pepper

  For the Black Bean Sauce (choose one method):

     Steamed Method:

         1 Tbsp + 1 tsp fermented black beans, rinsed

         2 Tbsp chopped ginger

         2 Tbsp chopped garlic

         1 Tbsp soy sauce

         1 Tbsp Shaoxing wine (or dry sherry) (optional)

         1 ½ tsp sugar

         ½ tsp ground white pepper

         Water or chicken broth (enough to make a thin sauce)

     Baked Parcels Method:

         1 tablespoon canola oil

         2 teaspoons grated ginger

         1 chopped green onion

         2 cloves minced garlic

         2 teaspoons black bean sauce

         1 tablespoon Shaoxing wine (or dry sherry)

         1 teaspoon tamari (or soy sauce)

         Sugar or sugar substitute (optional, to taste)

         2 tablespoons water (or vegetable broth)

  Garnish (optional):

     Chopped green onions

     Sliced red bell pepper

Production Steps:

1. Marinate the Cod: In a large bowl, combine the minced garlic, soy sauce, sugar, salt, and black pepper. Add the cod steaks and toss to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.

2. Prepare the Black Bean Sauce (Steamed Method):

     Rinse the fermented black beans under cold water to remove excess salt.

     In a mortar and pestle (or using the back of a spoon in a bowl), mash the rinsed black beans with the chopped ginger and garlic until a coarse paste forms.

     In a small bowl, whisk together the mashed black bean paste, soy sauce, Shaoxing wine (if using), sugar, white pepper, and enough water or chicken broth to create a thin sauce.

3. Prepare the Black Bean Sauce (Baked Parcels Method):

     Heat the canola oil in a small pan over medium heat. Add the grated ginger and cook for 30 seconds, until fragrant.

     Add the chopped green onion and garlic, cook for another minute until softened.

     Stir in the black bean sauce, Shaoxing wine (if using), tamari, sugar (if using), and water (or broth). Bring to a simmer and cook for 2 minutes, then remove from heat.

4. Cooking Methods:

     Steaming:

         In a steamer basket or heatproof dish, arrange the cod steaks. Pour the prepared black bean sauce (Steamed Method) over the fish.

         Fill a pot with a few inches of water and bring to a boil. Place the steamer basket or dish with the fish inside the pot, ensuring the water doesn’t touch the bottom of the dish. Cover and steam for 10-12 minutes, or until the cod is opaque and flakes easily with a fork.

     Baking in Parcels:

         Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

         Cut two large squares of parchment paper. In the center of each parchment square, place a cod steak. Spoon the prepared black bean sauce (Baked Parcels Method) over the fish.

         Bring the sides of the parchment paper together, folding them to create a loose seal around the fish and sauce. Fold the top of the parchment paper to create a half-moon shape, leaving some room for steam to escape.

         Bake for 15-20 minutes, or until the cod is cooked through.

5. Serve:

     Carefully open the parchment parcels (if baking) or transfer the steamed cod to a plate. Garnish with chopped green onions and sliced red bell pepper (optional). Enjoy with steamed rice or your favorite side dish.

Tips:

 You can substitute cod with another flaky white fish like halibut or sea bass.

 Adjust the amount of black bean sauce according to your spice preference.

 For a thicker sauce in the steamed method