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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Pat the cod fillet dry thoroughly. Season with salt and white pepper, then lightly coat with cornstarch.
2. 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.
3. 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.
4. Add diced red and green bell peppers. Stir-fry for 2 minutes until slightly tender-crisp.
5. Pour in Shaoxing wine, soy sauce, oyster sauce, sugar, and chicken broth. Bring the sauce to a simmer.
6. 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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