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Perch With Black Bean Sauce Jjgf65a I.e.s.

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      Title: PERCH WITH BLACK BEAN SAUCE JJGF65A I.E.S.
 Categories: Fish, Sauces, Chinese, Main dish
      Yield: 2 Servings
 
 
  :          PHILLY INQUIRER-----
        3 TB Oil
        2 TB Minced gingerroot
        1    Clove garlic -- minced
        1 sm onion -- minced
      1/2 c  Chicken broth
      1/4 c  Sake or dry sherry wine
        1 TB Soy sauce
      1/2 ts Toasted sesame oil
        1 TB Black bean sauce *******
        2 ts Sugar
        1 ts Cornstarch
        2 TB Water -- optional
        1 TB Butter -- optional
        1 TB Flour
  :          Fresh ground white pepper
      1/2 lb 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
  personal service 10/01/93 5:28 PM 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...
  
  Recipe By     :
  
  From: Sweeney date: Mon, 28 Oct 1996 21:35:19
  +0800 (
 
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