Cherry & Dennis Recipes
Steamed Cod with Tofu and Black Bean Sauce
豆豉豆腐蒸鱈魚
Recipe overview
Thick cod portions steam over silken tofu with fermented black beans, garlic and ginger. The tofu catches the savoury fish juices, while bone checks and doneness guidance keep the method practical.
01
Ingredients
Main ingredients
- 500 g cod fillet (fully thawed, dried and checked for bones)
- 400 g silken tofu (drained)
Sauce
- 2 tbsp fermented black beans (rinsed and roughly chopped)
- 3 cloves garlic (minced)
- 12 g ginger (shredded)
- 1 tbsp light soy sauce (for sauce)
Seasoning
- 1 tsp sesame oil (for finishing)
Garnish
- 2 stalks spring onions (shredded)
02
Tools
- bowl
- kitchen knife
- cutting board
- kitchen paper
- serving plate
- steamer
- steaming rack
- small bowl
- measuring spoons
- kitchen timer
03
Steps
Step 1
Thaw and check cod
Fully thaw cod in the refrigerator, pat dry, check its smell and feel carefully for bones.
Step 2
Cut the tofu
Drain tofu, cut into 2 cm rectangles and arrange flat on the steaming plate.
Step 3
Portion the cod
Cut cod into four even portions and place over tofu without overlapping.
Step 4
Rinse black beans
Briefly rinse and drain the fermented black beans, then chop roughly for even distribution.
Step 5
Mix black bean sauce
Mix black beans, garlic, light soy and half the ginger in a small bowl.
Step 6
Spread sauce on cod
Spread black bean sauce evenly over every cod portion, keeping it on the fish.
Step 7
Preheat steamer
Add enough water and bring the steamer to steady steam before inserting the plate.
Step 8
Steam cod and tofu
Steam the plate covered over medium-high heat for 8–10 minutes, adjusting for thickness.
Step 9
Check fish doneness
The thickest part must be opaque, flake easily and reach 63°C; steam 1–2 minutes more if needed.
Step 10
Drain excess liquid
Carefully remove the plate, support the tofu and pour away excess steaming liquid at the edge.
Step 11
Add sesame oil
Lightly drizzle sesame oil over the hot fish and add remaining ginger.
Step 12
Garnish and serve
Scatter spring onion, serve hot with rice and remain alert for any bones while eating.
Common mistakes
- Skipping the stated preparation can produce uneven texture or doneness.
- Adding all seasoning before tasting can make the dish too salty.
- Leaving the cooked dish at room temperature for too long reduces food safety.
Tips
Measure all ingredients first so cooking proceeds smoothly.
Taste near the end and adjust salt gradually.
