Black Cod With Black Bean Sauce Recipe – Cod Fish Recipe – How To Prepare Cod Fish

Total Time: 35 mins


Black Cod:

  • 1 lb. (400 g) piece of black cod, cut into 2 steaks (1/2-inch thick)
  • 1 tablespoon minced garlic (approximately 4 cloves garlic)
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • chopped cilantro, for garnish
  • jalapeño slices, for garnish (optional)

Black Bean Sauce:

  • 1/2 tablespoon fermented black beans
  • 1 tablespoon water
  • 1 teaspoon maggi sauce (flavored soy sauce)
  • 1/2 teaspoon sesame oil


  1. In a large ziploc bag, add garlic, soy sauce, sugar, salt and pepper. Shake well to combine. Add cod steaks to the ziploc bag, press the air out of the bag and seal tightly. Press the marinade around the cod to coat it. Place bag in the fridge and marinate for least 30 minutes, up to overnight.
  2. Remove the marinated cod out of the bag and place them on the air frying basket, spaced evenly. Cook at 350 F for 17 minutes.
  3. In the mean time, prepare the black bean sauce. In a small bowl, add fermented black beans, water, maggi sauce, and sesame oil. Stir to mix evenly
  4. Remove cod from the air fryer and place in a dish. Garnish with cilantro and jalapeños (optional). Pour the black bean sauce over top of the fish and serve.

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Coconut Raw Fish Recipe


  • 200g fresh raw fish, cut into cubes
  • Zest and juice of 1 lemon
  • Juice of 1 lime
  • ¼ tsp salt
  • ½ cup coconut cream
  • ¼ cup chopped dill
  • 1 Tbsp dill leaves to garnish
  • Salt, pepper, white bread and lettuce to serve


  1. Into a glass bowl, place the fish. Stir through the lemon, lime and salt. Cover and place into the fridge overnight to allow the fish to cook.
  2. Drain the excess juice. Fold through the coconut cream and dill. Season with salt and pepper.
  3. Serve with lettuce and bread.

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Þorskur með Eggja og Smjörsósu; Cod with Egg And Butter Sauce Recipe


  • 4 (8-oz.) skinless cod fillets, pinbones removed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • 16 tbsp. unsalted butter
  • 2 eggs, hard-boiled, peeled, and roughly chopped
  • 1 tbsp. minced parsley
  • Lemon wedges, for serving


  1. Heat oven to 350°.
  2. Place cod on a baking sheet and season with salt and pepper; drizzle with oil.
  3. Bake until cod is cooked through, about 15 minutes.
  4. Melt butter in a 2-qt. saucepan over medium; stir in eggs and cook until eggs are heated through, 1–2 minutes.
  5. Divide cod between plates; spoon sauce over the top.
  6. Garnish with parsley; serve with lemon wedges.
  7. Enjoy!

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Fish & Chips Recipe


For the Fish:

  • 7 tablespoons (55 grams) all-purpose flour, divided
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon baking powder
  • Sea salt, to taste
  • 1 pinch freshly ground black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 4 (7-ounce) fish fillets (thick, white fish)

For the Chips:

  • 2 pounds potatoes, peeled
  • 1 quart (1 liter) vegetable oil , or lard, for frying


  1. Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper
  2. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
  3. Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
  4. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  5. Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  6. Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
  7. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
  8. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  9. Dip into the batter, coating the entire fillet
  10. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  11. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
  12. Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  13. Serve immediately with the hot fish accompanied by your favorite condiment.

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Maple Syrup Marinade Salmon Recipe

Prep: 35 mins – Cook: 10 mins – Total: 45 mins


  • 1 lb. salmon fillet
  • 2 Tablespoons of olive oil
  • For the Fish Marinade:
  • A big pinch of cumin powder
  • 2 Tablespoons of maple syrup
  • A big pinch of black pepper
  • 1 teaspoon of sugar
  • 1 teaspoon of chopped green chilli
  • 1 teaspoon of chopped ginger
  • 1 teaspoon of olive oil
  • Juice of a lemon
  • Salt to taste


  1. In a bowl add the maple syrup a nice big pinch of cumin powder, big pinch of cracked black pepper, salt to taste, green chilli and chopped ginger and whisk all together
  2. Add olive oil, juice of half a lemon and the salmon to the above mix. Let it marinade for a while a minimum of 30 minutes.
  3. Grill over medium high heat until done, taking care not to overcook, serve with the marinated mixed vegetables.

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