Cod With Fermented Black Beans Scallions Recipes

SHEET-PAN COD AND SCALLIONS WITH CUCUMBER YOGURT

Steps:

• Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside.
• Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
• While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
• To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

MICROWAVED BLACK COD WITH SCALLIONS AND GINGER

Steps:

• Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
• In a small bowl, combine soy sauce and sesame oil; set aside. Divide ginger coins and white part of scallions between the two bags. Pour half the wine (3/4 teaspoon) into each bag. Microwave until fish becomes opaque and flakes easily, 3 1/2 to 5 minutes in an 800-watt oven. (Cooking times will vary depending on the kind of fish used and the power of the oven; for ovens over 800 watts, lower the power level accordingly.)
• Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger. In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine vinegar, soy sauce, and ginger. Season both sides of cod with salt and pepper; place in skillet with vinegar mixture.
• Bring to a boil; reduce heat to a gentle simmer. Cover and cook until fish is almost opaque throughout, 6-8 minutes.
• Meanwhile, cut green parts of scallions into 3 inch lengths; thinly slice lengthwise. Scatter over fish; cook, covered, until fish is opaque throughout and scallions are just wilted, about 2 minutes.

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• If using a whole fish, make 3 deep diagonal slashes on each side of the fish.
• Chop the black beans; place half of the black beans, scallions, and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.
• Sprinkle fish with the sugar, then pour the sherry or rice wine, soy sauce and oil on top; cover the fish with remaining black beans, scallions and ginger.
• For steaming I use my electric wok and place 2 chopsticks next to each other in one direction and 2 more next to each other in the opposite direction, creating a platform.
• Place the plate of fish on top of the steamer, over briskly boiling water, cover and steam 10 minutes for thick fillets, 20 minutes for whole fish and less than 10 minutes for thinner fillets.
• fish is finished when fillets flake easily or when a chopstick will easily pierce the gill area on whole fish.
• Remove to a platter and garnish with cilantro.
• Serve over steamed jasmine rice and make sure to spoon the black bean sauce over the whole thing; YUM.

BLACK ROASTED COD WITH SEA BEANS AND OYSTERS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.
• Drain oysters in a sieve set over a bowl and reserve their liquor.
• Pat fish dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.
• While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.
• Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

RAZOR CLAMS WITH FERMENTED BLACK BEANS AND HOLY BASIL PASTE

Steps:

• Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
• Combine ingredients in a blender and puree.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

ROAST COD WITH BLACK BEAN SAUCE

Steps:

• Preheat oven to 400 degrees.
• 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.
• 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.
• Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

BLACK BEANS WITH LIME AND SCALLIONS

Steps:

• In a medium saucepan, heat oil over medium. Add white parts of scallions, and season with salt and pepper. Cook until softened, stirring frequently, about 3 minutes.
• Add beans, chili powder, and the water. Cook until warmed through, stirring occasionally, about 5 minutes. Remove from heat, and stir in lime juice; season with more salt and pepper. Serve immediately, garnished with scallion greens.
• nutrition information
• (Per Serving)
• Calories: 157
• Fat: 2.9g (0.5g Saturated Fat)
• Protein: 9.1g
• Carbohydrates: 24.8g
• Fiber: 9.1g

BRAISED COUNTRY RIBS WITH FERMENTED BLACK BEANS

Steps:

• Dredge ribs in flour, coating it thinly. Shake off excess.
• Heat oil in the bottom of pressure cooker or stovetop casserole or Dutch oven. When it is nearly smoking, add ribs in a single layer, and allow them to brown deeply on that side, then turn them, repeating until all sides are golden brown. Do this in several batches as needed-if you crowd the pot it will lower the temperature too much and will make it harder to get that nice golden crust.
• Remove the ribs and set them aside on a plate. Add onions to the pot, and stir, cooking until they turn a deep golden brown color. Add the ginger and chiles and continue cooking until onions are reddish brown. Add garlic and black beans and stir until fragrant.
• Deglaze the pot with water, scraping up any browned bits left on the bottom. Add ribs back to the pot and add the chicken broth and soy sauce.
• Bring to a boil. If using a pressure cooker, close lid, lock down and bring to full pressure. Turn down heat and cook at high pressure for about thirty minutes. If you are just using a regular pan, turn down the heat and cover the pot, and cook covered until the ribs are fork tender-it will probably take a couple of hours.
• When the ribs are done, uncover the pot or pressure cooker and add turnips. Cook, uncovered, until turnips are fully tender and the sauce has reduced slightly.
• Thicken sauce with cornstarch slurry, and remove meat and turnips to a heated serving bowl, with plenty of sauce. (As you pull the meat out of the pot, many of the bones will fall free-this is fine and to be expected. You can purposefully remove the bones before serving-this makes it a little easier to pick up chunks of pork with chopsticks, though in truth most of the Chinese folks I know like to nibble on the bones of ribs and spareribs, so you can leave them, too.).
• Just before serving, sprinkle with scallion tops and cilantro.

BAKED COD WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 375 degrees.
• Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
• Once the butter melts, add bay leaf and place the fillet on top.
• Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
• Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
• Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
• TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.