I’m so inspired by trying new flavor combinations and urge anyone interested in cooking (and eating!) to do the same. Chilli Bean Paste or Chilli Bean Sauce is well used in Chinese dishes and is made from a special blend of chilli and fermented broad beans – it’s a Sichuan-style sauce great for dipping or making spicy dishes, I’m a particular fan of Lee Kum Kee’s Chilli Bean Sauce, try it in this tasty recipe. Chilli Bean Cod (Serves 2) Ingredients 2 x 225g/8oz cod fillets, skin on 2 tablespoons Lee Kum Kee chilli bean sauce 2 teaspoons grated root ginger 2 tablespoons groundnut oil 1 tablespoon Shaosing rice wine or dry sherry 1 tablespoon light soy sauce sea salt and ground white pepper a few springs of fresh coriander, finely chopped, to garnish 2 lemon wedges (optional) Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Place the fish in a shallow bowl, add the chilli bean sauce and rub well into the flesh of the fish, then add the ginger and massage in well. Heat a griddle pan on a high heat and add the groundnut oil. When the oil starts to smoke, place the fish on the griddle, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for two minutes. As the flesh turns from translucent to opaque, pour the rice wine or sherry over the fillets. Cook for a further 3-4 minutes until the flesh of the fish has turned opaque and is quite firm to the touch. Season with the soy sauce and salt and pepper to taste. Garnish with chopped coriander and serve with a wedge of lemon. This recipe is ideal served with jasmine rice and a green vegetable stir-fry.
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