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Cod with Black Bean Sauce

From the book Chop, Sizzle, and Stir by
Serves 2

Culinate editor’s note: As Arumugam warns below, black-bean sauce is quite strong — funky and salty. But taste this dish as you go; you may wish to double or even triple the sauce amount.


Pungent black-bean sauce pairs beautifully with the subtle taste of cod in this simple, authentic recipe. Remember not to be too heavy-handed with the black-bean sauce, as a little goes a long way. Feel free to substitute the cod with any other firm white fish.


1 Tbsp. peanut oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
~ A 1-inch piece of fresh ginger, peeled and shredded
2 scallions, thinly sliced, white and green parts kept separately
Tbsp. black-bean sauce
cup fish stock
1 tsp. sugar
12 oz. cod fillets, cut into 1¼-inch pieces
~ Cooked rice, to serve
1 tsp. sesame oil, to serve


  1. Heat the oil in a wok or large skillet until hot, then add the shallot, garlic, ginger, and white parts of the scallions. Stir-fry over high heat for 2 minutes, then stir in the black-bean sauce.
  2. Pour in the stock, along with the sugar, and bring to a boil. Simmer rapidly for 2 minutes until thickened, then reduce the heat and add the cod. Cook for about 3 minutes, stirring occasionally, until the fish is cooked through.
  3. Divide between 2 bowls and serve with rice. Drizzle over the sesame oil and garnish with the green parts of the scallions.

This content is from the book Chop, Sizzle, and Stir by Nadia Arumugam.

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