Chinese · Dinner
Grilled Cod with Black Bean Sauce
Grilled cod fillet topped with a savoury Chinese black bean sauce built from fermented black beans, garlic and ginger, brightened with scallion and Shaoxing wine. Served over steamed jasmine rice, the dish pairs smoky char with salty umami depth and a light glossy sauce.
$7
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
398Calories
38.2gProtein
12.9gFat
26.4gCarbs
3.8gSugar
1.6gFiber
1019mgSodium
90mgChol
2.1gSat Fat
720mgPotassium
65mgCalcium
2.4mgIron
1.3mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Pat the cod fillet dry, rub both sides lightly with vegetable oil and salt, then let sit at room temperature for 10 minutes.
2
Saute
Heat sesame oil in a small skillet over medium heat and saute the garlic, ginger, fermented black beans, white scallion and Shaoxing wine for 2 minutes until fragrant.
3
Simmer
Add soy sauce and sugar to the skillet, stir the cornstarch slurry into the mixture, and simmer over low heat for 1 minute until the sauce thickens.
4
Grill
Place the cod fillet on a preheated grill or grill pan over medium-high heat and cook for 3 to 4 minutes per side until opaque and flakes easily with a fork.
5
Plate
Spoon jasmine rice onto a plate, set the grilled cod on top, spoon the black bean sauce over the fillet and scatter the green scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 2 tbsp2 tbsp fermented black beans
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion, white and green parts separated
- 2 tbsp2 tbsp shaoxing-wine
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp vegetable-oil
- 2/3 cup130g jasmine-rice-cooked
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
