Pan-fried Cod Fillet with Black Bean Sauce豆豉銀鱈魚柳
Flaky and tender cod fillet, pan-fried to a golden crisp, then generously topped with a rich and aromatic black bean sauce, creating a delightful contrast in textures and a burst of umami flavor.
01Ingredients
- 400g cod fillet, skinless, pat dried
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 3 tbsp cooking oil
- For Black Bean Sauce:
- 2 tbsp fermented black beans (豆豉), rinsed and roughly chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 120ml chicken broth or water
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
- 1 spring onion, sliced for garnish
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs8.2g
- Fat13.8g
Fiber 0.8 gSodium 742 mg
02Steps
- Pat the cod fillet dry thoroughly. Season with salt and white pepper, then lightly coat with cornstarch.
- Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the cod fillet for 3-5 minutes per side, until golden brown and cooked through. Remove from pan and set aside.
- In the same pan (add a little more oil if needed), sauté fermented black beans, minced garlic, and minced ginger until fragrant, about 1 minute.
- Add diced red and green bell peppers. Stir-fry for 2 minutes until slightly tender-crisp.
- Pour in Shaoxing wine, soy sauce, oyster sauce, sugar, and chicken broth. Bring the sauce to a simmer.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Place the pan-fried cod fillet onto a serving plate, then generously spoon the black bean sauce over the fish. Garnish with sliced spring onion and serve immediately.
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