Top | Chop, Sizzle, and Stir

Cod with Black Bean Sauce

(recipe, Nadia Arumugam)

Introduction

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.

Ingredients

1. 1 Tbsp. peanut oil
2. 1 shallot, thinly sliced
3. 2 garlic cloves, thinly sliced
4. A 1-inch piece of fresh ginger, peeled and shredded
5. 2 scallions, thinly sliced, white and green parts kept separately
6. 1½ Tbsp. black-bean sauce
7. ⅓ cup fish stock
8. 1 tsp. sugar
9. 12 oz. cod fillets, cut into 1¼-inch pieces
10. Cooked rice, to serve
11. 1 tsp. sesame oil, to serve

Steps

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.