Black Cod with Fermented Beans Over Sesame Noodles #FishFridayFoodies

It's time for Fish Friday Foodies' November event. 

In any case, we are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month.

This month, Karen of Karen's Kitchen Stories is hosting as we share stir-fries. She wrote, "The theme for November is Stir-Fry. Create a stir-fry featuring seafood of any kind. If you don't have a wok, a good skillet will also work just fine."

Before I get to my recipe. Here's the rest of the #FishFridayFoodies' stir-fry menu...

An InLinkz Link-up

Ingredients

• 1 pound black cod, with skin still attached, cut into 1/4 lb portions
• 6 baby leeks or 3 large leeks
• 2 T cooking oil
• 1 T chili bean paste
• 1 t sweet bean paste
• 1 T fermented black beans, rinsed and drained
• 2 t soy sauce, divided
• 1 t organic granulated sugar
• noodles, cooked according to package direction
• 2 t sesame oil
• black sesame seeds for garnish, optional

Procedure

Cook the noodles. Drain and toss with 1 t soy sauce and 2 t sesame oil. Set aside.

Add the oil to a seasoned wok or other heavy pan and heat till sputtering. Stir in the chili bean paste and the sweet bean paste. Cook until the oil in the pan is red and fragrant. Stir in the black beans and cook for 1 to 2 minutes. Pour in the remaining soy sauce and sprinkle in the sugar. Stir to combine well then add in the sliced leeks. Stir-fry until the leeks are softened. Nestle the fish pieces in the sauce, cover and cook until the fish is opaque, approximately 6 to 8 minutes.

Season to taste with salt, if needed. I find I rarely add additional salt to dishes that include soy sauce. 

To serve, place noodles in individual bowls. Top with black cod. Spoon some of the cooked leeks over the top. Garnish with black sesame seeds, if using. Serve immediately.