Steamed Cod Cheeks with Adzuki Bean Sauce

I really like Japanese adzuki beans.  The texture is creamy and with a little sugar and mirin, they make a great addition to a bento box.

However, today I wanted to make steamed cod cheeks with black bean sauce and I searched all over the town for fermented black beans.  The market Vietnamese lady is on vacation; she would have had either the fermented beans or a black bean sauce with garlic.   Oh well.  What I had was adzuki beans and I made do.  It wasn’t bad, in fact it was good, but the adzuki bean sauce had a milder, non-confrontational flavor.  Again, good, but we sprinkled on a bit of tamari soy sauce on each serving to enhance the flavor.

Steamed Cod Cheeks with Adzuki Bean Sauce

4 tbsp adzuki beans, coarsely chopped

2 garlic cloves, minced

1 tbsp sake

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp tamari sauce sauce

1/2 tsp sugar

1 1/2 lbs cod cheeks, cut into halves

1 inch ginger slivered

6 scallions, thinly diagonally sliced

Mix the beans, garlic, sake, oil, soy sauces and sugar together.  Pour over the cod cheeks and allow to marinate for 1 hour.

Place the cheeks and marinade in a heat proof bowl and sprinkle with the ginger.  Place the bowl in a steamer basket and steam for 8 minutes.  Sprinkle with the scallions and serve with vermicelli noodles.

About cookinginsens

An American living in Burgundy, France
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21 Responses to Steamed Cod Cheeks with Adzuki Bean Sauce

  1. Very good flavours. I’ve never cooked cod cheeks as the idea makes me laugh:)

  2. can I ask what Tamari is? I have never heard of it.

  3. Mad Dog says:

    That sounds really delicious 😉

  4. Jon says:

    Interesting compromise, sounds good. Maybe a teaspoon of whisky with the beans to get that wine-like flavor that the fermented black beans have?

  5. Well.. this certainly sounds fresh and healthy. I’ve never eaten/cooked with cod cheeks! I’m certain they must be the most tender portion of the fish?

  6. Ha, I love it. You know I really confused people the other day when I made a Mexican inspired black bean sauce. They wanted this. So do I!

  7. gwynnem says:

    WASPy Americans tend to shy away from delicious fish parts like the cheek. Having eaten my fair share of fish cheeks in China and Malaysia, I’m a big fan. Thanks for the great recipe!

  8. ceciliag says:

    Lovely I am so looking forward to getting home at christmas so i can eat fresh fish (and their cheeks) again! c

  9. rsmacaalay says:

    I love this kinds of dishes, the texture and flavour is something to die for

  10. Tessa says:

    Adzuki beans are now one of my new favorites. Great idea on the substitution!

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