Stir-fried Cod Fillet With Black Bean Sauce Recipe

Prepare and marinate

Pat the cod fillets dry and cut into 1-1.5 inch wide bite-sized chunks. Season evenly with 1 tsp salt and 1 tsp ground white pepper. Lightly beat the egg white in a bowl, toss the fish pieces to coat, then sprinkle the 3 tbs cornstarch over the fish and gently toss until each piece is lightly coated. Let rest 10 minutes while you prepare the sauce.

Pan-fry the cod

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbs vegetable oil and swirl to coat. When shimmering, add the cod pieces in a single layer (work in two batches if needed). Fry undisturbed 1.5–2 minutes per side until a light golden crust forms and the fish is mostly cooked through (it will finish in the sauce). Remove fish to a plate and set aside.

Prepare aromatics and black beans: rinse the fermented black beans briefly under water to remove excess salt; drain and chop roughly. Mix together the sauce: in a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar and 3 tbs chicken or vegetable stock. Stir to dissolve.

Stir-fry aromatics: Wipe the pan lightly (leave any fond) and return to medium-high heat. Add 1 tbs neutral oil. When hot, add the chopped fermented black beans and toast for 10–15 seconds until fragrant. Add the minced garlic, julienned ginger, and the white parts of the scallions; stir-fry quickly 20–30 seconds until aromatic but not browned.

Add vegetables and sauce: Add the sliced red bell pepper and optional sliced chili and stir 30 seconds. Pour in the prepared sauce mixture and bring to a gentle simmer. Add 1 tbs cornstarch slurry (mix 1 tbs cornstarch with 1 tbs cold water) while stirring to slightly thicken. Taste and adjust seasoning — add up to 1/2 tsp more sugar or 1/2 tbs soy if needed. Stir in 1/2 tsp sesame oil for aroma.

Combine fish with sauce: Return the fried cod pieces and any accumulated juices to the pan. Gently toss or spoon sauce over the fish, simmering 1–2 minutes so the fish finishes cooking through and absorbs the sauce. Be gentle to keep fillets intact. If the sauce is too thin, simmer 30–60 seconds more; if too thick, add 1 tbs stock to loosen.

Finish and serve: Transfer the saucy cod to a warmed serving platter. Scatter the green parts of the scallions and cilantro leaves over the top. Drizzle a few drops of sesame oil if desired and serve immediately with lemon or lime wedges on the side. Accompany with steamed rice.