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    • Cockles in Black Bean Sauce

    Mark Sharron
    Easy
    20 minutes
    1-2
    Amount Per Serving: Calories 250; Fat 10g; Protein 15g
    Cockles in Black Bean Sauce is a traditional Chinese dish that combines the briny flavour of fresh or frozen cockles with a savoury black bean sauce. This dish is easy to make and has a delicious flavour that will tantalize your taste buds. The fermented black beans give the sauce a unique depth of flavour, while the chilli oil adds a hint of spice. Serve this dish with steamed white rice for a complete meal.  
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    Ingredients

    • 1 lb. fresh or frozen cockles
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons fermented black beans
    • 1 teaspoon sugar
    • 1 teaspoon sesame oil
    • 1/4 cup chicken broth
    • 1 tablespoon cornstarch
    • 2 tablespoons soy sauce
    • 2 tablespoons Shaoxing wine
    • 1 teaspoon chili oil (optional)
    • 1/4 teaspoon white pepper
    • 2 tablespoons chopped scallions

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the scallions and cook for another minute.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.