Recipe - Perch With Black Bean Sauce

PHILLY.INQUIRER
3 tablespoon Oil
2 tablespoon Minced gingerroot
1 Clove garlic; minced
1 small Onion; minced
One half cup Chicken broth
One fourth cup Sake or dry sherry wine
1 tablespoon Soy sauce
One half teaspoon Toasted sesame oil
1 tablespoon Black bean sauce *******
2 teaspoon Sugar
1 teaspoon Cornstarch
2 tablespoon Water; optional
1 tablespoon Butter; optional
1 tablespoon Flour
Fresh ground white pepper
One half pound Perch filets

******** Note: Black beans come whole or pureed and mixed with seasonings
as a sauce.The sauce is what's called for.If only the beans are
available,rinse in cold water and puree with a little chicken broth before
using....

Heat 1 tbls.of the oil in pan.Add gingerroot,garlic,and onions,and saute
over medium heat 5 minutes.Add chicken broth,sake,soy sauce,sesame
oil,black bean sauce and sugar.Cook at low boil 5 minutes.Strain,discard
ing solids.Return sauce to pan.

Combine cornstarch in cup with 1 tabls.black bean sauce mixture.Stir until
smooth,then pour into pan.Cook sauce over low heat,stirring constantly
until thickened,about 2 minutes.Taste.If too salty and thick (it should
pour easily),stir in up to 2 tabls.water.Set aside.

Heat remaining 2 tabls.oil (or use 1 tbls.oil with 1 tabls.butter,iff
desired) in large skillet.Mix the flour with the pepper to taste.Dust the
perch with
seasoned flour,shake off excess and saute over medium high heat until
golden on both sides,3 to 5 minutes per side.Place perch on 2 plates,and
top each filet with some black bean sauce.Makes 2 servings...
Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net