Wok Seared Cod

Welcome to our latest weeknight obsession! This cod marinade takes on its great flavor from fermented black beans, a healthy and umami-rich staple from China. Find it at your local Chinese grocery!

Wok Seared Cod. Photo by Jenny Dorsey.

Wok Seared Cod. Photo by Jenny Dorsey.

Wok Seared Cod with Shiitake Mushrooms and Snow Peas

Servings: 2

Time: Active: 20 minutes Inactive: 1 hour


  • 1 Tbsp grapeseed oil
  • 12 shiitake mushrooms, stemmed, sliced
  • 2 cups snow peas, trimmed
  • 1 sprinkle toasted white sesame seeds


  • 2 cloves garlic, sliced
  • 1 scallion, sliced
  • 2 1/8” slices ginger, peeled, sliced
  • 1 tsp fermented black bean paste
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp sesame oil


  • 2 5oz cod filet
  • Kosher Salt
  • Black Pepper


  1. Combine all ingredients for marinade and whisk to combine.

  2. Toss cod filet with marinade. Let marinate 1 hour.

  3. Preheat oven to 400F.

  4. Heat 1 Tbsp grapeseed oil in large nonstick sauté pan on high heat until slick and shiny.

  5. Add cod filets, skin side down and cook 3-4 minutes.

  6. Transfer, skin side up, to parchment-lined sheet tray to oven. Bake 5-7 minutes until fish is white throughout.

  7. In same sauté pan, add grapeseed oil and heat until slick and shiny.

  8. Add shiitake and snow peas with remnants of marinade.

  9. Sauté 4-5 minutes until mushrooms are cooked through. Top with sesame seeds.

  10. Serve with cod.