Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Steamed cod with savoury black bean sauce — China.
Equipment: Steamer; small saucepan
Measures and names
Ingredients
- 2 cod fillets
- 1 tbsp fermented black beans, rinsed and mashed
- 2 garlic cloves
- thumb of ginger
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 spring onions (scallions)
- 1 tbsp oil
- 1 tsp sesame oil
- Pak choi (bok choy), to serve
Method
- Rinse the fermented black beans, then mash them with the garlic, ginger, soy sauce and vinegar.
- Sit the cod on a heatproof plate and spoon the sauce over.
- Steam over simmering water for 8–10 minutes, until the fish is opaque and flakes.
- Scatter with spring onion. Heat the oil until just smoking and pour it over to sizzle the aromatics.
- Drizzle with sesame oil and serve with steamed pak choi — the black beans and soy season it fully.
Swaps and tips
Fermented black beans (from larger supermarkets or the world-food aisle) add deep, savoury umami. A little goes a long way. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 1 g | 11 g | 240 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
