black cod in black bean sauce with sweet sugarsnaps…

25 Feb

Black cod has such a distinct buttery flavour that is rich and ultra yummy.  It’s generally an expensive fish but I found it at T&T for $11.99/lb (asian nation rules!).  Sugarsnaps have great fresh pea flavour very similar to snowpeas but with the added crunch of a thicker pod. This recipe is super easy and can be whipped up in less than 30 minutes.

What you need!
2 black cod fillets or steaks
2 tbsp black bean sauce
5 cloves of garlic
1 lb sugar snaps
1 1/2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp pepper
1 tsp ground or fresh ginger
1 onion
2 tbsp garlic butter
olive oil
salt
pepper

What you do!

1.  Wash your sugar snaps and snap off the ends if they are tough.  Chop your onions and mince the garlic.

2. Prepare your fish marinade by adding black bean sauce, 2 tbsp of minced garlic, salt, pepper, ginger and rice wine vinegar in a bowl.  Give it a stir.

3.  Wash and pat dry your black cod.  In a saucepan on high heat, drizzle some olive oil and add the black cod to sear about 3 minutes.  Turn down the heat to medium and top the black cod with your black bean mixture.  Add about 3/4 cup of water to the pan and cover for 6-7 minutes depending on how thick the fish is.  Usually black cod is steamed but I like to cook it in the water so I get a sauce at the same time.  Remove lid and cook for another 2-3 minutes to let some water evaporate.  The fish should be opaque when it’s fully cooked.

4.  In another pan on high heat, add the garlic butter, onions and the remaining minced garlic.  Sautee until golden 6-8 minutes.

5.  Add the sugarsnaps in and sautee until they are bright green 6-8 minutes.  Salt and pepper to taste.

6.  Serve with rice and enjoy!

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