Perch with Black Bean Sauce

Perch with Black Bean Sauce Ingredients

PHILLY.INQUIRER	1 tb Black bean sauce *******
3 tb Oil	2 ts Sugar
2 tb Minced gingerroot	1 ts Cornstarch
1 Clove garlic; minced	2 tb Water; optional
1 sm Onion; minced	1 tb Butter; optional
1/2 c Chicken broth	1 tb Flour
1/4 c Sake or dry sherry wine	Fresh ground white pepper
1 tb Soy sauce	1/2 lb Perch filets
1/2 ts Toasted sesame oil

Instructions for Perch with Black Bean Sauce

******** Note: Black beans come whole or pureed and mixed with seasonings as a sauce.The sauce is whats 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 MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney

Main Ingredient: Seafood-OtherCuisine: Chinese

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Ingredient Insight - look inside this recipe

Black Bean	Butter	Chicken Broth	Cornstarch
Flour	Garlic	Ginger	Onion
Sesame Oil	Sherry	Soy Sauce	Sugar
White Pepper

Seafood Sauces Chinese Main dishes Corn Sugar Chicken Chicken Broth Bean Sesame Garlic Butter Onion Sherry Soy Sauce Ginger Wine Seafood-Other Dinner

for flavor and categorization

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