I really like Japanese adzuki beans. The texture is creamy and with a little sugar and mirin, they make a great addition to a bento box.
However, today I wanted to make steamed cod cheeks with black bean sauce and I searched all over the town for fermented black beans. The market Vietnamese lady is on vacation; she would have had either the fermented beans or a black bean sauce with garlic. Oh well. What I had was adzuki beans and I made do. It wasn’t bad, in fact it was good, but the adzuki bean sauce had a milder, non-confrontational flavor. Again, good, but we sprinkled on a bit of tamari soy sauce on each serving to enhance the flavor.
Steamed Cod Cheeks with Adzuki Bean Sauce
4 tbsp adzuki beans, coarsely chopped
2 garlic cloves, minced
1 tbsp sake
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp tamari sauce sauce
1/2 tsp sugar
1 1/2 lbs cod cheeks, cut into halves
1 inch ginger slivered
6 scallions, thinly diagonally sliced
Mix the beans, garlic, sake, oil, soy sauces and sugar together. Pour over the cod cheeks and allow to marinate for 1 hour.
Place the cheeks and marinade in a heat proof bowl and sprinkle with the ginger. Place the bowl in a steamer basket and steam for 8 minutes. Sprinkle with the scallions and serve with vermicelli noodles.