Step 1

Let’s infuse the oil with aromatics. In a medium-sized pan, add oil, garlic, and scallions and heat on medium until the garlic has turned golden brown.

Step 2

Sieve the aromatics and reserve the oil.

Step 3

Use the same oil and pour it into a non-stick pan. I recommend using a non-stick pan as black bean tends to stick. Add the black bean paste and heat it on medium heat until the paste starts to bubble. Drop the heat to a medium-low.

Step 4

Using a rubber or coated spatula(wooden spatulas will stain), break apart the black bean paste and swirl around so that the oil can penetrate through. This process helps cook out some of the astringent flavors in black bean paste and brings out deep nutty and umami notes.

Step 5

After 5 minutes, you’ll see the black bean paste slowly separate. Strain the toasted black bean paste in a sieve— the oil should separate immediately, and you can use this oil for future use!

Step 6

In a large pan, heat on high. When smoke starts to rise from the pan, turn the heat off and add the soy sauce.

Step 7

Let the soy sauce caramelize and slightly burn. Deglaze with water or stock and scrape the bottom of the pan.

Step 8

Heat the broth on high heat and add the fish cakes and the rice cakes. Add the toasted black bean paste, sugar, and black pepper. Stir to combine.

Step 9

Simmer on medium heat for 5 minutes or until the rice cakes become malleable, and the sauce thickens.

Step 10

Finish with butter and plate. Enjoy!