Black Bean sauce is a Chinese traditional favorite, Ben's parents taught us how to prepare it. This simple yet amazingly tasty sauce is super versatile and works well with most meat and fish. Traditionally Black Bean Sauce goes with Pork, but since I am intolerant Pork, we have transitioned it to fish and chicken. We have prepared it from scratch and decided to cook Black Cod with it. The saltiness of the black beans and the spicy chili perfectly balance the buttery fattiness of the cod!
Ingredients (2 Servings):
- 1lb Black Cod
- 1/2 Tablespoon of Black Fermented Salted Beans
- 1 Clove of Garlic
- Ginger (thumb-size)
- 1 Teaspoon of Chili Flakes / 2 Dried Red Chilies
- 2 Teaspoons of Raw Coconut Sugar
- 1/2 Tablespoon of Organic Sesame Oil
- 1/2 Tablespoon of Extra-virgin Olive Oil
- Fresh Cilantro
- Fresh Chili
- Add the fermented black beans into a large bowl and mash them with a spoon.
- Finely chop the garlic and the ginger and add them to the bowl.
- Add sesame oil, extra-virgin olive oil, coconut sugar and chili and mix all together.
- Remove the excess water from the black cod with a paper towel and sprinkle a pinch sea salt on the fish (not too much as the black beans are already salty).
- Cut the black cod into fillets around 4 inches / 10 cm long and add them to the bowl.
- Make sure the black cod fillets are fully covered with the black bean sauce and let the them marinate in the fridge overnight. We usually prepare it 24hrs before.
- Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the black cod with other appliances).
- Pour the black cod fillets into a ceramic bowl and cook it in the bamboo steamer for 10 minutes.
- Once ready, season it with fresh cilantro and fresh chili.