Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce was an excellent recipe with a Chinese twist. I like cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce.

Roast Cod with Black Bean Sauce

New York Times

 

Ingredients

For The Sauce:

 

1       teaspoon vegetable oil

2       shallots, chopped fine

1-½  cloves garlic, mashed

1       tablespoon (heaping) Chinese fermented black beans

1       cup sake

2       tablespoons soy sauce

2       teaspoons rice vinegar

8       tablespoons butter

Freshly ground white pepper to taste

 

For The Cod:

 

1-½  pounds cod fillets, cut into 4 portions

¼      teaspoon salt

¼      teaspoon freshly ground white pepper

1       tablespoon butter

¼      cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

 

Preparation

 

1.   Preheat oven to 400 degrees.

2.   Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.

3.   To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.

4.   Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.