Serves 2
1 large garlic clove
1/2 inch piece fresh ginger, peeled
2 teaspoons teriyaki sauce
1 teaspoon rice wine vinegar
1 cod fillet, about 3/4 lb
Freshly ground black pepper
Spray made of water-diluted oil
1 quantity of Black Bean Tomato Sauce (see below)
Salsa of choice
Black Bean Tomato Sauce
4 cloves garlic, peeled
1 inch fresh ginger
6 to 7 scallions, chopped
11/4 cups stock
1/4 cup dry sherry
1 teaspoon oyster sauce
1 teaspoon Chinese chili sauce
2 teaspoons Chinese black bean sauce
1/2 cup passata
Juice of 1 lime
2 tablespoons fresh cilantro
Make the black bean sauce and set aside:
Crush together the garlic and ginger and put in a wok with the chopped scallions, stock and sherry. Simmer briskly until the liquid has almost evaporated.
Stir in the oyster, chili and black bean sauces and bring to a boil. Continue to boil, stirring for a few seconds.
Stir in the pasta, and then simmer briskly for 30 seconds. Stir in the lime juice and chopped cilantro and simmer for a few seconds longer.
Make the cod:
Crush together the garlic and ginger and put in a bowl with the teriyaki sauce and vinegar.
Put the cod on a plate and cover with the ginger-garlic mixture. Grind over some pepper. Marinate at room temperature for approximately 20 minutes.
Mist a baking sheet with the oil-water spray. Put the cod on the sheet, scraping all of the marinade over the fish. Spray with oil and oven-roast for 9 to 10 minutes per one-inch thickness of fish.
Spoon the heated Black Bean Tomato Sauce onto a plate. Set the roasted fish on top, then surround with salsa as garnish.
Metro Creative Graphics Inc.
