This is a very popular recipe in many Asian Restaurants and I’ve seen recipes listed all over the web but, once again, the ingredients and preparation fall short and these food bloggers aren’t teaching it correctly. I guarantee that this is the Best Cod in Black Bean Garlic Sauce recipe you’ll ever try because I give you a fish marinade (no one else does), a light fried breading (most recipes skip) and a super easy and delicious sauce that comes in premade bottles, that you can purchase for cheap. You just have to know the proper amounts to mix. Otherwise you’d have to combine over a dozen different ingredients just to make the sauce from scratch. I recommend 3 bottled ingredients and a broth to thin and stretch out the sauce.
One Cod filet, weighing just under a pound, sliced into 2″ inch portions.This Marinade can be used with Calamari, Shrimp, Fish, Chicken, Pork and/or Beef.White onion, several sweet peppers and one Jalapeno pepper, chopped into 1″ inch pieces.Potato Starch for a light coating on the fish, for frying, after it’s marinated.Deep fried Cod fish portions that were marinated and dusted in potato starch.These 3 sauces combined, in the right portions, make an amazing sweet chili and black bean garlic sauce.
Black Bean Garlic Sauce
If you don’t already know, Black Bean Garlic Sauce can be purchased, as is, in a jar, ready to go. The problem is, it leaves much to be desired because it’s just fermented black beans. It’s very potent, sour and other ingredients need to be added to balance out the flavor. In a restaurant setting, a wok cook would combine at least half a dozen ingredients to create the fusion. The 3 bottled sauces, pictured above is all I combine to create a sauce the properly balances this Cod in Black Bean Garlic Sauce recipe. The sauce is a bit thick for this dish, however, so I thin it out with Beef or Chicken Broth.
5 Lunch Box Peppers, chopped 1″ inch pieces 1 Jalapeno, chopped into 1″ inch pieces 1/4 White Onion, chopped into 1″ inch pieces 2 Green Onions, chopped into 2″ inch pieces 2 tbsp Canola Oil, for stir frying
Sauce 1 tbsp Black Bean Garlic Sauce 1 tsp Hoisin Sauce 1/4 cup Sweet Chili Sauce 1/2 cup Beef or Chicken Broth
Canola Oil for Frying
The amount of marinade in this recipe can marinate up to 3 lbs of cod so only use about 1/3 of it for filet this size. This dish easily feeds 2 to 3 people and is traditionally served with steamed rice. Follow the instructions in the short video tutorial and I’ll show you exactly how to make this Fried Cod in Sweet Chili Black Bean Garlic Sauce.
This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.
Frying pan on the stove half full of chopped Holy Trinity ingredients, garlic and peas.
The Holy Trinity with Peas
Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.
Mixed Tuna Casserole ingredients, in a large bowl, before baking.
Creamy and Crunchy
One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.
You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.
Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!
Tuna Casserole video tutorial by PoorMansGourmet.
Tuna Casserole Ingredients:
1 12 oz bag Egg Noodles Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.
1 tbsp Olive oil 1 tbsp Butter 2 Cloves Garlic, chopped 1 bunch Fresh Parsley, chopped 1 stick Cellery, diced 1 Bell Pepper, diced 1 cup Peas, frozen 1/2 Onion, diced 2 cans Mushroom Soup 3/4 cup Milk 1/2 cup Parmesan Cheese, grated 1 cup Cheddar Cheese, grated 1/2 cup French Onions 1/2 cup Potato Chips, crushed 3 cans tuna, Solid White Albacore 1 tbsp Worcestorshire
Salt and Pepper to taste
Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.
P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.
If you’re a fan of seafood and lobster is one of your favorite crustaceans, then you’re going to love this Lobster Roll. The last few years, social media apps and websites like Instagram and Pinterest have featured incredible photographs of these sub rolls over flowing with huge chunks of lobster. Restaurants up and down the coast lines have adopted these sandwich’s and added the lobster roll to their menu. Even one of Gordon Ramsey’s bar and grills features it, and I’ve heard it’s amazing, but I’m going to introduce a way to make them that I don’t think anyone else is doing, yet.
One bag with 2 frozen lobsters and another bag with frozen lobster arms and claws.
How to save Money on Lobsters
It’s not uncommon to spend $20 dollars per lbs when purchasing lobster. Especially if you’re buying it fresh or having it shipped inland. That’s why I’m grateful for large companies that can ship in bulk and cut down the costs that would otherwise pass on to us if we were ordering it ourselves. The shipping is where they get ya. The problem for me, though, is that its difficult to find live lobsters. The only live tank, that I’m aware of in this entire county, is at my local Asian market and, for some reason, they’re only housing Dungeoness crabs.
I purchased two bags of pre-cooked lobsters from Walmart but I’m not so sure I saved that much money. The first bag had 2 lobsters in it, weighing 1 lb 6 oz and it cost $15.98 before tax so, that purchase was definitely a winner; each Lobster weighing approximately 11 oz each. The second bag, however, was right on the money. 1 lb for $20 dollars but this bag had only arms and claws. If you ever wondered what was done with the rest of the lobster when you ordered a tail with your steak, this is it, among other things. The bottom line is, if you want to save real money on lobsters, move to a port city in Maine. Unfortunately, I haven’t figured anything else out.
In this video tutorial, I discover that one of the lobster was packaged over cooked and the meat from the tail and the claws was falling apart like pulled pork. If there is grey discoloration the meat is bad and it should be thrown out. Like crawfish, this is a sign that the lobster died before it was cooked and how long it was dead cannot be determined, indefinitely, and it can cause illness if it’s ingested. Luckily, the meat in from this lobster was still bright and white which suggests that the lobster just hung out in the bottom of a boil or steamer too long so, it was just fine to eat. But, just be aware of this if you ever encounter this issue.
Lobster Roll ingredients.
What’s in my Lobster Roll
The most common ingredients in a Lobster Roll are butter and mayonnaise. I like both but I have discovered that there are a lot of folks that don’t like mayo. So, if you’re one of those, you’ll be pleased to know that mayonnaise is not one of the ingredients in this recipe, though, it could be added if you’re wanting it.
Another common ingredient is Coleslaw. The pairing of the two really is quite nice and some just serve it on the side but, in my honest opinion, it seems to be more of a filler than anything. It makes the sandwich go farther with those tiny bits of lobster meat. Some folks like to add celery to the mixture of mayo and lobster, for a little crunch, but keep the coleslaw completely out of the sandwich. Personally, I just want the lobster. Also, most sandwich’s are prepared with cold lobster meat but I prepare mine warm and with entirely different ingredients. In fact I make more of sauce than anything; a cream sauce with Parmesan, Parsley, Chives and my soon to be famous Blackened Seasoning.
One 8″ stuffed Lobster Roll with whole tail and claw meat.
More Lobster Recipes
https://poormansgourmetkitchen.com/lobster-tail-with-claws.htmlIf you haven’t been following me long or this is your first time visiting PMGK, you probably don’t know that I’m a big fan of seafood and I only post the best recipes. My basic Baked Lobster Tail recipe has been #1 on YouTube for years and it’s not even my favorite of my lobster recipes. I have several others that you might be interested in trying here: Stuffed Lobster has shrimp, scallops and crab mixed with the lobster meat and a cream sauce, stuffed into the lobster cavity, then it’s baked with a bread crumb crust. Tempura Lobster Tails are dipped in a Japanese batter then deep fried till they’re golden brown and served with dipping butter, tempura dipping sauce and my secret sauce. My Grilled Lobster recipe teaches you how to humanely kill a lobster and I give you an insanely delicious Garlic Butter Basil marinade. The Lobster Sauce is a cream sauce designed for raviolis but can be used with any Italian past and it’s incredible. Poor Man’s Lobster has been really popular, too. I show you a few tricks to make imitation lobster out of a Cod fillet. My Lobster Bisque is made with Langostino lobster tails which saves a ton of money because they’re about the same price as shrimp per lb. Plus I show you how to cut out a ton of the fat without sacrificing flavor.
Lobster Roll video tutorial by poormansgourmet.
Lobster Roll Ingredients:
2 Lobsters, Steamed and shelled 2 Sub Rolls, 8″
1 Clove Garlic, chopped 1/4 cup Whipping Cream 1/4 cup Parmesan Cheese, grated 1/4 tsp Blackened Seasoning 1/4 tsp Parsley, dried 1/4 tsp Chive, dried 1 tbsp Butter Salt and Pepper to taste
Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Lobster Roll.
