This recipe is from Grace Young’s The Wisdom of the Chinese Kitchen, which used a whole sole fish. First, thoroughly rinse 1 lb cod fillet (in lieu of sole) in cold water, pat dry, and sprinkle the front and back ½ tsp (we used ¼ tsp) salt. Peel and julienne a 2″ knob of ginger (about 1 Tbsp) into matchsticks. Julienne two scallions. Set the julienned ginger and scallions aside. Second, rinse 2 tsp Chinese fermented, salted dried black beans (dul see) in several changes of cold water, drain, and pat dry. Using a medium-sized mortar and pestle, mash the black beans with 3 garlic cloves and ½ tsp sugar into a rough paste, and set aside. Third, bring a traditional Chinese steamer to a boil (leave one of the steamer rings off the heat). Fourth, when ready to start cooking, dry off the fish (again) and place in a shallow, heatproof bowl (we use a Crate & Barrel flat wide bowl). Gently spread the black bean paste on the top surface of the fillet. Place the bowl in the steamer ring; make sure the bowl does not touch the sides of the ring (to ensure the steam will circulate). Place the filled steamer ring on the steamer, cover with a lid, and steam on high heat for 5 mins. At the end of cooking, turn off heat and leave covered on the burner for 4 additional mins. Fifth, in the meantime, heat 1 Tbsp neutral oil in a small pan on high heat until the oil shimmers (but before it smokes). Remove the steamed fish from the steamer. If water has accumulated during steaming, use paper towels to remove that liquid. Sprinkle the julienned raw ginger and scallions over the cod, then sprinkle 1 Tbsp thin soy sauce. Pour the hot oil overtop (it may sizzle) and serve immediately. (Dec. 2020)
Note: We previously made this recipe with sea bass, and it was even better than cod. (Feb. 2015)
Cooking Adventures 