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.
Cooking in Sens 
Very good flavours. I’ve never cooked cod cheeks as the idea makes me laugh:)
Roger, Roger 🙂
can I ask what Tamari is? I have never heard of it.
Hi skinny. Japanese soy sauce. If you have a Whole Foods store, I’ve seen it there but it’s cheaper in an Asian grocer.
thankyou. I love the look of this recipe s I love fish dishes 🙂
That sounds really delicious 😉
Thank you Mad.
Interesting compromise, sounds good. Maybe a teaspoon of whisky with the beans to get that wine-like flavor that the fermented black beans have?
Now that’s an idea that makes so much sense! Next time.
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?
They are Barbara, and the sweetest.
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!
I loved that recipe!
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!
You are welcome Gwyn. Next time, the black bean sauce!
Lovely I am so looking forward to getting home at christmas so i can eat fresh fish (and their cheeks) again! c
Thank you c. I can’t wait for Christmas either, our son will be home 🙂
I love this kinds of dishes, the texture and flavour is something to die for
Thank you rs. It turned out better than I thought it would 🙂
Adzuki beans are now one of my new favorites. Great idea on the substitution!
Thank you Tessa.