{"id":15537,"date":"2016-03-02T10:00:00","date_gmt":"2016-03-02T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15537"},"modified":"2021-11-17T19:14:33","modified_gmt":"2021-11-17T19:14:33","slug":"cod-in-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/cod-in-black-bean-sauce\/","title":{"rendered":"Cod in Black Bean Sauce"},"content":{"rendered":"<p>by Chrissie Walker<\/p>\n<p>&nbsp;<\/p>\n<p>This recipe suggests using cod but almost any white fish will do. It\u2019s a simple preparation which can be tweaked to your own taste. I use a tall steamer with 4 plastic trays but a traditional bamboo steamer is just as good. Make sure there is space around the plate for the steam to circulate.<\/p>\n<h4>Ingredients:<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/img\/cod-on-black-bean-sauce-web.jpg\" width=\"396\" height=\"264\" \/><\/h4>\n<p>4 cod fillets<br \/>\n2 tablespoons fermented black beans<br \/>\n3 spring onions, chopped<br \/>\n2 slices ginger, chopped<br \/>\n2 tablespoons dry sherry<br \/>\n2 tablespoon light soy sauce<br \/>\n1 tablespoon vegetable oil<br \/>\nFine shreds of green pepper, lettuce or chilli for garnish<\/p>\n<p>&nbsp;<\/p>\n<h4>Method:<\/h4>\n<p>Chop the black beans and put them along with the spring onions and ginger on a heat-proof plate that can be used in the steamer; place the fish on top.<\/p>\n<p>Pour the sherry, soy sauce and oil on top.<\/p>\n<p>Put the plate into the steamer and steam for 20 minutes.<\/p>\n<p>Remove to a platter and garnish with the shredded veggies.<\/p>\n<p>Serve over steamed rice.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Chrissie Walker &nbsp; This recipe suggests using cod but almost any white fish will do. It\u2019s a simple preparation which can be tweaked to your own taste. I use [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23440,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[126,56,2461,468],"class_list":["post-15537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-chinese","tag-fish","tag-recipes","tag-rice"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15537"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15537\/revisions"}],"predecessor-version":[{"id":15637,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15537\/revisions\/15637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23440"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}