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Baked Cod Parcels with Black Bean Sauce

Baked Cod Parcels with Black Bean Sauce is made with succulent black cod baked with aromatics and topped with an easy and delicious Chinese Black bean sauce.Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

So EASY. So DELICIOUS.

Melt in your mouth buttery textured organic black cod baked with ginger, green onions, chilis in parchment (wax) paper and topped with a black bean sauce is going to be your new go to meal when you want something really delicious but are low on time.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

In less than 30 minutes, you can have these delicious Baked Cod Parcels with Black Bean Sauce on your table that makes it a great weeknight meal but fancy enough for guests on the weekend. This dish is low carbohydrate, can be made gluten-free and diabetic friendly.

My dear friend Mala was talking about making a similar dish for her husband the other night and I just could not stop thinking about this delicious dish. Cod...MMMMM...baked...MMMMM... black bean sauce... MMMMM...Thank you Mala for inspiring me to make this dish again! What is not to love about this dish?! Mala is a huge foodie herself and I can't wait to learn how to make some of her favorite dishes and share them with you.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

The black bean sauce is made from fermented black soybeans (douchi) that has been cooked with garlic and soya sauce or some combination of similar ingredients. The black bean sauce that I have used for this recipe is plain without chilis and it is just lightly earthy and slightly salty tasting. The fermenting of the black soy beans gives this sauce it special flavor and aroma.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

I am using a local Hong Kong brand of black bean paste for this recipe and it is called Yuan's Black Bean Sauce. If you are not living in Hong Kong, you can find a similar condiment in your Asian food stores or even the Asian section of your local grocery store. Black bean paste is a very common condiment used in Asian cooking. Have you tried our Sichuan Beef and Broccoli or Beef and Peppers in Black Bean Sauce. These two recipes are from the older archives and despite the photos are tried and true dishes that our family loves.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

Each type of black bean sauce will have a slightly different note of saltiness and earthiness depending on the douchi used and also the preparation of the black bean paste and its additives. Therefore, I highly suggest that you start out by adding smaller amounts of both black bean paste and tamari (soy) sauce until you know how savory your black bean paste is. Taste test along the way as it is much easier to add more tamari (soy) sauce than try to fix an over salty sauce. There are also some gluten-free black bean sauces on the market. If you are a diagnosed celiac, do not trust the ingredient list as many items produced in Asia are not made in a gluten-free factory. However, if you are just gluten-sensitive, then you can find many black bean sauces that do not include wheat.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

Cod is a beautiful light white fish that compliments this dish very well. However, you can also use other light white fish of choice from your region. You could also bring this party outside if you use aluminum foil packets and throw these on the grill at your next outing. The cooking time for Baked Cod Parcels with Black Bean Sauce depends on the size of your fish. I had one 200 gram thick center piece of cod and this took 12 minutes in my oven at 190 degrees C. However I also had a couple of smaller grouper fillets and they took less than 8 minutes in the oven. So the lesson here is you need to start checking your fish at about the 6 minute mark to see if it flakes easily with your fork. Do not open the whole pack up but just unravel one side and take a quick peak as you do not want to lose all of the steam and juices from the packet.

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

Here in Hong Kong, this Chinese dish would be served with a whole steamed fish with the black bean sauce. However, sometimes I just want my dishes without the pain of having to sort through all the bones and the mess and that is why using a skinned and deboned beautiful cod fillet is always a hit with our family.

Baked Cod Parcels with Black Bean Sauce are one of those adaptable dishes and you can include whatever you like in your little fish packet. I have chosen to use some aromatics inside my packet but you could easily add vegetables like snow peas, guilan (Chinese broccoli), zucchini (courgettes), bell peppers or anything your little heart desires as well. I chose to cook my packets inside of my iron skillet just because I wanted some super sweet vine roasted tomatoes on the side. However, you can cook your fish parcels on a baking sheet if you wish. I recommend, however, that you double layer your parchment (baking) paper or aluminum fish parcels to prevent any leakage. As you serve your fish packets to your guests still in the packet, clean up is a snap!

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

Well let's get cooking this less than 30 minute Baked Cod Parcels with Black Bean Sauce wonder!

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

Baked Cod Parcels with Black Bean Sauce / http://bamskitchen.com

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Baked Cod Parcels with Black Bean Sauce

By HWC Magazine  , , , , , ,   

March 7, 2016

Baked Cod Parcels with Black Bean Sauce is made with succulent black cod baked with aromatics and topped with an easy and delicious Chinese Black bean sauce.

  • Cook: 30 mins
  • Yields: 4 Adults

Ingredients

Baked Cod Parcels (Packets)

parchment (waxed/cooking) paper - Double layer large enough to fold over at the top and sides of the fish

black cod (sable) fish - 400 grams (4 fillet) or other white light fish

green onions (scallions) - 2 washed ends trimmed and cut into 2 inch segments

ginger - 2 inch knob peeled sliced and julienned

chili peppers - optional as desired

salt - to taste

white pepper - to taste

sesame oil - 4 teaspoons (1 teaspoon for each serving)

Black Bean Sauce

canola oil - 1 tablespoon

ginger - 2 teaspoons grated

green onion (scallion) - 1 chopped

garlic - 2 cloves minced

black bean sauce - 2 teaspoons

shaoxing wine (Chinese rice wine) - 1 tablespoon (can exchange with cooking sherry)

tamari (soy) sauce - 1 teaspoon

sugar or sugar alternative - I did not add any but you may want to add 1 teaspoon to balance the flavors

water - 2 tablespoons (or can use vegetable or chicken broth)

Garnishes

green onions (scallions) - as desired

cilantro (coriander) - as desired

chili peppers - as desired

Directions

1Preheat oven to 190 degrees C or 375 degrees F.

2Layout parchment (waxed or baking) paper so that it is large enough to cover the fish and fold over a couple of times at the top and at the edges. Highly recommend that you double your paper. You can also use aluminum foil if you wish. Wash and pat dry cod fish. Remove any pin bones and remove skin. Place your fish in the middle of your laid out parchment paper add your trimmed green onions, julienned ginger, chili peppers, salt and white pepper and drizzle on 1 teaspoon of sesame oil for each fish. You should have 4 packets.

3Fold up your cod parcels. Close the edges of the paper lengthwise centering your fish inside. Then fold the paper over twice while still leaving room for the fish. Then at each end fold each side twice while still leaving a little excess room for the fish. Crimp the edges with your fingers to make sure that each parcel stays together. (if you want you can add additional thin sliced veggies in the packet to cook at the same time)

4Bake your cod parcels (depending on their size and weight between 8- 12 minutes. Set your timer at 6 minutes and check the packets by just unfolding carefully one end of the packet and if your fish flakes easily with a fork it is done. If not, close up and seal the packet and bake until your fish just starts to flake easily with your fork. My large 200 gram thick sliced fish took 12 minutes to cook and my smaller fish packets took between 7-8 minutes. Do not overcook!!! You can bake on a baking sheet or oven proof skillet. (I also chose to bake some vine ripe tomatoes with just a little olive oil and salt since I had the oven going and a great way to round out the meal) Keep the fish in the packets and serve right in the packets.

5In the mean time while your fish is cooking make your black bean sauce on the stove top. In a small sauce pan, add your canola oil, ginger, scallions and garlic and saute just until aromatic. Add black bean paste, shoaxing wine, tamari (soy) sauce, sugar alternative if desired and water. Stir until well incorporated. If sauce is too thick, then add more water to thin out and if sauce is too thin just cook over low-medium heat until it is the consistency of applesauce.

6Open up the fish packets and top with a drizzle of the black bean sauce and top with fresh garnishes like cilantro, green onions and chilis as desired. Enjoy!

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  • kitchenriffs

    Black bean sauce is SO seductive, isn’t it? Love the stuff, and can’t get enough. Great flavoring for something like cod, too — adds a lot of zip to the dish. This is wonderful — thanks.

    • Bams Kitchen

      John you are right that is a great descriptive word for the black bean sauce not only is it full of unami flavor but silky and seductive. This sounds like a romantic weekend dish for sure.

  • I really like cod and this looks really special. It’s funny I’ve been thinking about black bean sauce. I used to use it all the time to cook spare ribs but haven’t done it for ages. Time to get shopping!

    • Bams Kitchen

      Time to get shopping Monica! I bet your mom would have steamed this fish whole with black bean sauce, right? Both ways are delicious but this has far less clean up and lately I am all about that.

  • Looks amazing especially when paired with black bean sauce!

    • Bams Kitchen

      Black and white almost like Yin and Yang in terms of flavors as the white fish is so delicate and buttery and the black bean sauce is so vibrant. Thank you Jean and wishing you a super week.

  • That black bean sauce sounds wonderful! Never had it, but it sounds so good!

    • Bams Kitchen

      Black bean sauce is so good. Have you heard of the word “umami” before? Umami is a Japanese word describe the unique savory taste of fermented foods. I hope you try it as it really is delicious.

  • YUM! Everyone is posting fish today and it’s making me SO hungry!!
    I really need to try this recipe, it looks so healthy… my waist has been expanding :0!
    Thanks so much for sharing
    Julie
    Gourmet Getaways

    • Bams Kitchen

      I am so glad to hear that fish is making its come back. Fish is one of those meals that never gets the full appreciation. My teenagers normally roll their eyes if they catch wind that fish is for dinner but I have to tell you they lapped this dish up like it was steak. Julie… little skinny mini I think a slight breeze might blow you away.

  • Maureen | Orgasmic Chef

    My husband would leave me for a woman who made this dish for him. At least that’s my guess. It’s beautiful, healthy and delicious, I can tell!

    • Bams Kitchen

      Maureen, your husband married a gem and I think he knows how good he has got it. Thank you for your sweet comment. Go ahead and make this dish for him and enjoy at least another 50 years of marital bliss… Take care

  • Such a beautiful healthy dish and those black beans add a nice dose of extra protein! Love this meal!

    • Bams Kitchen

      Thanks Sandra. This dish is packed with protein and it is just what my body was craving.

  • I did not know what black bean sauce was made from before reading this! Thanks for sharing such an informative post Bobbi 🙂

    • Bams Kitchen

      I am glad I could share something new with you. When we used to live in Japan, I went to a place where they fermented natto which is the white soy bean paste. It is really unique process and gives many dishes that deep flavor. I think fermented foods is something that Asia does very well.

  • Wow that black bean would make a real good difference, I never used that in parcels but now you gave me a wonderful idea

    • Bams Kitchen

      Thank you Raymund. My dear friend Mala had this fabulous idea. I normally would steam a whole fish with the black bean sauce but baking it is really a delicious and less messy way to enjoy this dish.

  • Oh I just love black bean sauce and this fish is totally delicious! This type of baking is called kleftiko in Greek and they used to cook this way out in the open during wars so the enemy won’t be able to find where they were! Pinning and sharing!

    • Bams Kitchen

      Thank you Katerina, I always love learning a little bit of Greek history from you. Seriously I wish all of the other neighbors in our flats cooked their fish in parchment paper… LOL Thanks so much for the share and pin!

  • Anu-My Ginger Garlic Kitchen

    Omg! Look at all those vibrant colors and delish flavors. Black bean sauce sounds absolutely divine. Bobbi. Thank so much for this wonderful post, Bobbli.

    • Bams Kitchen

      Thank you Anu! I love this dish as it has so many complex flavors but is so easy to prepare. Wishing you a super weekend!

  • I want to live with you the weeks Pete is away. There is always the most incredible cooking going on.
    Have a super day Bam.
    🙂 Mandy xo

    • Bams Kitchen

      Come on over Mandy there is always an space at the dinner table for you. Take Care

  • Hi Bobby, I was at the market yesterday and passed on buying fresh wild cod as the only way I know to prep it is to bread, printing this and keeping for next time. I’ve had black bean sauce before and loved it, will have to experiment. Love the beautiful roasted tomatoes on the side.

    • Bams Kitchen

      Hello Cheri, I hope that next time you are at the market you pick up a little jar of black bean sauce too. You can do so many things with it and it keeps well in the refrigerator.

  • Buongiorno, BAM! This sounds great! Cod is my go-to fish when I’m in the mood for seafood but do not like the offerings at the fishmonger. I’ve cooked it in parchment before, too, although I’ve not used your recipe. This I will be sure to remedy. Thanks for the tips about black bean paste. I’ve already added it to my grocery list. I’ll find it. Besides, I love a good quest! Hope you’re having a good week, BAM.

    • Bams Kitchen

      Buona Sera John! I know it is the absolute opposite here. It is really difficult to find cod here as that fish is not found in Asia so for me it was a huge treat. You can really make this dish with any white mild fish you like. You can even pan fry your fish whole with the aromatics inside and then spoon over the black bean paste upon serving. I know you are used to preparing whole fish but if I mentioned that to anyone else they might freak out… LOL Have a super weekend!

  • Fish and black bean paste, great pairing, just had dinner but could polish off your cod easily. Black bean sauce is such a versatile sauce goes well with just about anything.

    • Bams Kitchen

      Hello Norma and thank you. I bet you have all kinds of delicious recipes with black bean sauce in your repertoire. I must head on over to check it out! Take Care

  • Bobbi, your photos are so beautiful it makes me want to cry. The colour is fantastic. It makes me want to make this NOW!!!

    • Bams Kitchen

      Dear Sweet Nagi-sensei, your kind comment almost made me cry. I am working diligently to try to meet my photography goals. An uphill battle as you know, so thanks so much for your words of encouragement.

  • Black bean sauce will be something I’m gonna stock up when I head back to Singapore this coming June. Love how simple and delicious this dish is!

    • Bams Kitchen

      Yeah, coming back home for a visit. Good for you you. If you need to stop over to HK for any reason, please let me know.

  • Well, first of all I love your beautiful bright photos in this post, Bam! And secondly, of course the dish sounds just fabulous. I always choose black bean dishes here from our local Chinese takeaway, but I’ve never had it with cod. Black bean sauce is such a strong taste that I can imagine just how well it goes with the lovely cod.
    Thanks for introducing me to this idea! 🙂

    • Bams Kitchen

      Thank you Helen! Now you can make easy Chinese dishes at home and skip the Chinese take away. Black bean sauce goes with so many things but I really do like it with this mild buttery white fish. Have a super weekend!

  • Black bean sauce is my fave. which makes this fish my second fave-because I can have it with black bean sauce!

    • Bams Kitchen

      Thank you Abbe. I just love this combo.

  • I’m a big fan of black bean sauce in steamed meat or fish and also in any stir frying. it makes the dish so flavorful. I’m sure this baked cod is delicious. I hope you are having a good week, Bobbi.

    • Bams Kitchen

      Thank you Ray. I know that normally you and I would steam our fish whole with aromatics tucked in the belly and black bean sauce on top but I did not know how everyone else would do with eyes looking back at them in the photos… LOL so I used a cod fish fillet instead. Black bean sauce is really a dynamic sauce that can be paired with almost anything. Wishing you a super weekend.

  • Oh man, this is my kind of weeknight meal – super simple and loaded with flavor. The parchment parcel keeps things moist and eliminates clean-up – genius!

    • Bams Kitchen

      Thank you Marissa. I am all about reducing clean up in the kitchen. Weeknights are crazy and you just want something quick and easy. I am hoping your weekend is lovely. Take Care

  • Wow – what an exotic looking dish – love the combo of the black bean sauce and aromatics with the cod! And your photos are simply mesmerizing – stunning!

    • Bams Kitchen

      Thanks so much Shashi. I am delighted you like this dish combination. I have been struggling with light as we are now blessed with the haze that light particles like to stick to in HK. A photography nightmare, I tell you. Have a super weekend!

  • I haven’t made a fish parcel recipe in so long!! Thanks for the inspiration 🙂

  • Can I come live with you?
    Wowza, the cod looks absolutely spectacular and I reckon I’d even get into the black bean sauce when served like this. Especially love the way you prepare it, makes the clean up a lot quicker too.

    • Bams Kitchen

      Anna any time! I would totally love that, just imagine the fun we would have. Don’t you just love it when clean up is a snap.

  • I am always looking for new ways of serving white fish. I usually do the same old thing and I can tell the family is a getting a little bit bored by it 🙂 Cod is so amazing.

  • Bobbi, I made this for my husband (the sweet one that has lots of late meals because I’m cooking blog food) tonight… OMG! Seductive from an earlier comment is exactly the way I would describe it! We had some gorgeous Sea Bass fillets, and the black bean sauce was sublime with it. I roasted tiny heirloom tomatoes alongside, and tossed them with Asian noodles with sesame seeds, cilantro, and scallions. Very memorable meal! Thank you 🙂

    • Bams Kitchen

      I am so delighted you tried and like the recipe! I love sea bass it is one of my favourite fish all time. Sweet succulent and flaky and perfect compliment to the black bean sauce. I love your whole meal combo. I will be right over… let see with the flight and everything in about 20 hours give or take… Wishing you a super week.

      • You’re so awesome Bobbi! We’d make a pretty good pair in the kitchen 😉 I hope you have a lovely week as well!

  • Cod and the black bean sauce looks really delicious. The very look of it is very seductive and guest would love to have it

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