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Cod with Black Bean Sauce
(recipe, Nadia Arumugam)
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.