Roast Cod With Black Bean Sauce Recipes

STEAMED FISH WITH BLACK BEAN SAUCE (STEAMED VERSION)

Steps:

• To prepare the steamer, bring a large pot of water to a boil.
• Rinse fermented black beans with tap water, drain, and transfer to a bowl. Use the back of a spoon to smash the beans. Add garlic, Shaoxing wine, light soy sauce, and sugar. Mix well. Or you can skip this step by using pre-made black bean sauce.
• Choose a plate that is big enough to hold all the fish fillets, can fit in your steamer, and has a bit depth so the juice from steaming won't spill to the pot. Spread the tofu in the center, and spread green beans around the tofu without too much overlapping. Lightly sprinkle salt over the green beans and the tofu. Arrange the fish fillets on top of the tofu. Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through.
• Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there. Spread the ginger and and green onions onto the fish.
• Heat vegetable oil in a small saucepan until it just starts to smoke. Immediately pour the oil onto the fish fillets to cook the green onions and ginger. You should hear a vibrant sizzle.
• Transfer the fish, tofu, and green beans to serving plate, pour the remaining juice over.
• Serve warm as main.

ROAST COD WITH BLACK BEAN SAUCE

Steps:

• Preheat oven to 400 degrees.
• Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.
• To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.
• Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

ALASKAN BLACK COD WITH HOISIN AND GINGER SAUCES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.

BLACK ROASTED COD WITH SEA BEANS AND OYSTERS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.
• Drain oysters in a sieve set over a bowl and reserve their liquor.
• Pat fish dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.
• While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.
• Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.