Cod With Fermented Black Beans & Scallions

I went looking for a fish recipe with fermented black beans sauce because I've never used it before. I found one on the net and tweeked it to suit our taste. I still could not eat it since I am allergic to sesame oil but the whole family enjoyed it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons mirin
• 1  tablespoon soy sauce
• 1  teaspoon  toasted sesame oil
• 1  medium garlic clove, minced
• 1  tablespoon fresh ginger, minced
• 4  salmon fillets (or thick white fish fillets, such as halibut or cod)
• 1⁄4 teaspoon salt
• 4  cabbage leaves (or green cabbage leaves, or fresh spinach leaves or chinese broccoli)
• 2  tablespoons fermented black beans, chopped
• 2  tablespoons scallions, thinly sliced greeens only

Directions

1. Mix together rice wine, soy sauce, oil, garlic, and ginger in small bowl. Place fish in shallow glass or ceramic pan, sprinkle with salt, and then drizzle with rice wine mixture. Marinate for 1 to 15 minutes.
2. Set up a steamer. I use the steamer that came with my electric rice cooker. Fill the bottom half full with hot water and turn it on to bring to a boil while you're preparing the dish.
3. Line the steamer basket with cabbage, Chinese broccoli or spinach leaves.
4. Put one fish fillet on each cabbage leaf. Drizzle marinade over fish, then sprinkle with black beans and scallions. Cover, turn heat back to high. Steam about 10 minutes and check for doneness. Using a long, thin knife, check to see if fillets are opaque and flake easily.
5. To serve, slide the leaves with the fish onto an individual plate.