Skip to main content

Black Cod with Fermented Beans Over Sesame Noodles #FishFridayFoodies

By

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...





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.
Labels:

Comments

  1. KarenNovember 16, 2018 at 7:57 AM

    This sounds delicious Cam. I have my fermented black beans in the back of my fridge and love how they go from stinky to flavorful in a stir-fry!

    ReplyDelete
  2. A Day in the Life on the FarmNovember 16, 2018 at 12:20 PM

    I have never tried fermented black beans...I think I will crawl out from that rock under which I live and find some.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more