Crispy Bean Steamed Cod

This is steamed cod served with a topping made with hot bean paste, crispy beans (豆酥), garlic and spring onions. The fish is moist and oily. The topping is crisp and fragrant.

This is a ball of crispy beans, aka 豆酥, the main ingredient in the topping. The taste is a bit like natto.

The ball has to be broken up and pounded into coarse bits.

This is the video that shows how to steam the fish and make the topping.

Ladies and gentlemen, good luck. . . .  . . .  . . .  . .  . . . . .

CRISPY BEAN STEAMED COD (豆酥鱈魚) Source: Adapted from 阿基師 (Recipe for 4 persons) 800 g black cod cut 3-cm thick, rinse, debone and slice into 8 equal size pieces any white fish such as threadfin, sea bass or red snapper would do too ½ tsp salt 2 tsp white rice wine 1 sprig spring onion, wash, trim and cut 5 cm long 4 slices ginger 4 tbsp 辣豆瓣醬 (hot bean paste) 5 tbsp vegetable oil 45 g 豆酥, pound/grind into coarse bits, 1-2 mm 1 tbsp vegetable oil 3 cloves garlic, peel and mince very finely 1 sprig spring onion, wash, trim and cut ½ cm long Preheat plate by steaming over rapidly boiling water for 3 minutes. Sprinkle salt and rice wine on fish. Mix thoroughly. Spread ginger and spring onion on plate. Place fish on ginger and spring onion. Cover and steam over medium-low heat till just cooked, 7-10 minutes. Check that fish is totally opaque inside by flaking thickest part with chopsticks. Remove from heat. Discard ginger and spring onion. Baste fish with liquid in the plate. Whilst fish is steaming, stir-fry hot bean paste in 5 tbsp oil over low heat till fragrant. Strain oil onto crispy beans. Mix well. Set aside till fish is cooked. If pan/wok is not non-stick, wipe clean with paper towels. Keep drained hot bean paste for other dishes, such as 麻婆豆腐 or 回锅肉. If pan/wok is not non-stick, wipe clean with paper towels.) Heat 1 tbsp vegetable oil till moderately warm. Add crispy beans, minus excess oil (which may be used as for drained hot bean paste). Stir-fry over low heat till colour changes slightly, removing bubbles if any. Add garlic. Stir-fry till mixture is lightly golden. Taste and add some drained hot bean paste if too bland, or pinch of sugar if too salty. Turn off heat. Add spring onion and stir through. As residual heat dissipates, beans and garlic should turn just golden brown. Spread mixture evenly on steamed fish. Serve immediately with rice.