Best Roast Cod With Black Bean Sauce Recipes

Cod With Fermented Black Beans & Scallions image

Provided by Nado2003

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 medium garlic clove, minced
1 tablespoon fresh ginger, minced
4 salmon fillets (or thick white fish fillets, such as halibut or cod)
1/4 teaspoon salt
4 cabbage leaves (or green cabbage leaves, or fresh spinach leaves or chinese broccoli)
2 tablespoons fermented black beans, chopped
2 tablespoons scallions, thinly sliced greeens only

Steps:

Mix together rice wine, soy sauce, oil, garlic, and ginger in small bowl. Place fish in shallow glass or ceramic pan, sprinkle with salt, and then drizzle with rice wine mixture. Marinate for 1 to 15 minutes.
Set up a steamer. I use the steamer that came with my electric rice cooker. Fill the bottom half full with hot water and turn it on to bring to a boil while you're preparing the dish.
Line the steamer basket with cabbage, Chinese broccoli or spinach leaves.
Put one fish fillet on each cabbage leaf. Drizzle marinade over fish, then sprinkle with black beans and scallions. Cover, turn heat back to high. Steam about 10 minutes and check for doneness. Using a long, thin knife, check to see if fillets are opaque and flake easily.
To serve, slide the leaves with the fish onto an individual plate.

Nutrition Facts : Calories 394, Fat 12.2, SaturatedFat 1.9, Cholesterol 165.4, Sodium 660.7, Carbohydrate 2.7, Fiber 0.7, Sugar 1.1, Protein 64.4

Black Roasted Cod with Sea Beans and Oysters image

Yield Makes 4 servings

Number Of Ingredients 9

1/4 lb sea beans (2 cups)
16 shucked small oysters (preferably Kumamoto or Prince Edward Island) with their liquor
4 (6- to 7-oz) pieces skinless black cod fillet (1 3/4 inches thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1/4 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
4 teaspoons fresh lemon juice

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.