Chili Black Bean Cod
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Black cod fillets simmered in a pungent sauce made with chili black bean sauce, fermented bean curd, and Chinese black vinegar. This quick and flavorful dish is perfect for a weeknight dinner.
Ingredients
- water
- 29.6 ml cornstarch
- 9.86 ml vegetable oil
- 3 green onions finely chopped
- 29.6 ml ginger finely minced
- garlic crushed
- 118 ml Shaoxing wine or dry Marsala wine
- 29.6 ml chili black bean sauce
- 1 fermented bean curd in chili
- 14.8 ml Chinese black vinegar or balsamic vinegar
- 454 g black cod fillets
- 2.46 ml sesame oil
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 235 mg
- Iron: 5.29 mg
- Magnesium: 168 mg
- Phosphorus: 234 mg
- Potassium: 583 mg
- Zinc: 1.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- water
- 29.6 ml cornstarch
- 9.86 ml vegetable oil
- 118 ml Shaoxing wine or dry Marsala wine
- 29.6 ml chili black bean sauce
- 1 fermented bean curd in chili
- 14.8 ml Chinese black vinegar or balsamic vinegar
- 454 g black cod fillets
- 2.46 ml sesame oil
Prepare
- 3 green onions, finely chopped
- 29.6 ml ginger, finely minced
- Crush garlic
Let's Cook
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Step 1.
In a small bowl, combine 2 tablespoons of the water with the cornstarch and stir until smooth. Set the slurry aside.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil, then immediately add the green onions, ginger, and garlic. Stir-fry for about 30 seconds, until the onions are fragrant.
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Step 3.
Add the remaining ¾ cup water, Shaoxing wine, chili black bean sauce, fermented bean curd (if using), and Chinese black vinegar. Stir to break up the bean curd and combine the sauce. Bring the sauce to a simmer.
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Step 4.
Add the black cod fillets to the simmering sauce. Reduce the heat to low and let the fish cook for 3 to 4 minutes, until the fish becomes more opaque. Flip the fillets and cook on the other side for another 3 to 4 minutes.
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Step 5.
Increase the heat to medium high. Stir the cornstarch slurry again, then pour it into the sauce around the fish. Carefully stir the sauce to incorporate the slurry, shifting the fish fillets as needed. Spoon some sauce over the fish as it thickens, about 30 seconds.
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Step 6.
Drizzle the sesame oil over the fish and sauce. Serve immediately with rice as part of a meal.