📝 About This Recipe
This luxurious spread bridges the gap between traditional Cantonese pantry staples and modern Mediterranean meze. By tempering the intense saltiness of fermented douchi beans with slow-roasted garlic and bright citrus, we create a complex, savory paste that is bursting with deep umami notes. It is a sophisticated, versatile condiment that transforms any snack or appetizer into a gourmet experience.
🥗 Ingredients
The Flavor Base
- 1/2 cup Fermented Black Beans (Douchi) (rinsed briefly in cold water and patted dry)
- 2 heads Garlic (whole heads, tops sliced off to expose cloves)
- 2 large Shallots (peeled and finely minced)
- 1/2 cup Extra Virgin Olive Oil (divided use)
Aromatics & Seasoning
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 teaspoon Honey (to balance the salt)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1 teaspoon Fresh Lemon Zest (finely grated)
Texture & Finish
- 1/4 cup Toasted Walnuts (finely chopped for crunch)
- 2 pieces Fresh Scallions (white and light green parts only, thinly sliced)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the garlic heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly.
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2
Roast the garlic for 35-40 minutes until the cloves are completely soft and caramelized. Remove from oven and let cool.
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3
While the garlic roasts, place the rinsed and dried fermented black beans on a cutting board and roughly chop them to release their oils.
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4
In a small skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the minced shallots and cook for 5-7 minutes until soft and translucent, but not browned.
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5
Add the grated ginger and red chili flakes to the shallots. Cook for another 60 seconds until fragrant.
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6
Stir in the chopped fermented black beans. Sauté for 3-4 minutes, allowing the beans to slightly soften and infuse the oil with their savory aroma.
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7
Squeeze the roasted garlic cloves out of their skins into a food processor or a mortar and pestle.
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8
Add the sautéed bean and shallot mixture into the food processor with the garlic.
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9
Pulse several times until a chunky paste forms. Do not over-process; you want some visible texture from the beans.
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10
With the processor running on low, slowly drizzle in the remaining olive oil, rice vinegar, honey, and toasted sesame oil until the spread is glossy and spreadable.
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11
Transfer the mixture to a mixing bowl. Fold in the lemon zest, chopped toasted walnuts, scallions, and cilantro by hand.
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12
Taste the spread. Note that fermented beans are very salty, so you likely won't need added salt, but a splash more vinegar or honey can help balance the intensity.
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13
Let the spread sit at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully.
💡 Chef's Tips
Always rinse your fermented black beans briefly to remove excess surface salt and debris. For a smoother texture, you can soak the beans in warm water for 10 minutes before chopping. If you don't have walnuts, toasted pine nuts or sunflower seeds make excellent textural substitutes. Avoid high heat when sautéing the beans; they can become bitter if scorched. Store in an airtight jar with a thin layer of olive oil on top; it keeps for up to 2 weeks in the fridge.
🍽️ Serving Suggestions
Serve alongside warm, grilled sourdough bread or crispy rice crackers. Use as a bold condiment for steamed white fish or roasted chicken breasts. Pair with a crisp, dry Riesling or a chilled Japanese lager to cut through the richness. Spread onto cucumber slices or endive leaves for a refreshing, low-carb appetizer. Whisk a tablespoon into a vinaigrette for a powerful umami-rich salad dressing.