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 |
| ||1½ || Tbsp. black-bean sauce |
| ||⅓ || 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 |
- 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.
- 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.
- Divide between 2 bowls and serve with rice. Drizzle over the sesame oil and garnish with the green parts of the scallions.
Copyright @ 2009 Ryland Peters and Small