The kind of Chinese plate you make on repeat. black bean and garlic, a proper char, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the light soy sauce and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
Our tested Charred Pork Grain Bowl: sichuan, generous, and balanced with black bean and garlic....
Chinese Weeknight-friendly Cod Cake with the sweet and sour we come back to again and again. Big...
Chinese This Chinese Roast leans on black bean and garlic to do the heavy lifting. We slow-cook the...
Chinese This Chinese Medley leans on chilli and sichuan pepper to do the heavy lifting. We slow-cook...