{"id":6306,"date":"2022-02-04T18:06:32","date_gmt":"2022-02-05T01:06:32","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6306"},"modified":"2022-02-05T17:37:30","modified_gmt":"2022-02-06T00:37:30","slug":"fried-cod-in-sweet-chili-black-bean-garlic-sauce","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/fried-cod-in-sweet-chili-black-bean-garlic-sauce\/","title":{"rendered":"Fried Cod in Sweet Chili Black Bean Garlic Sauce"},"content":{"rendered":"\n
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The Best Black Bean Garlic Sauce for Cod<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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One Cod filet, weighing just under a pound, sliced into 2″ inch portions.<\/figcaption><\/figure>\n\n\n\n
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This Marinade can be used with Calamari, Shrimp, Fish, Chicken, Pork and\/or Beef.<\/figcaption><\/figure>\n\n\n\n
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White onion, several sweet peppers and one Jalapeno pepper, chopped into 1″ inch pieces.<\/figcaption><\/figure>\n\n\n\n
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Potato Starch for a light coating on the fish, for frying, after it’s marinated.<\/figcaption><\/figure>\n\n\n\n
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Deep fried Cod fish portions that were marinated and dusted in potato starch.<\/figcaption><\/figure>\n\n\n\n
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These 3 sauces combined, in the right portions, make an amazing sweet chili and black bean garlic sauce.<\/figcaption><\/figure>\n\n\n\n

Black Bean Garlic Sauce<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

I also use these 3 bottles to make a sauce for my Salt and Pepper Calamari<\/a> and one of my Sea Scallop<\/a> recipes.<\/p>\n\n\n\n

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