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Name: Perch with Black Bean Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Garlic minced; 1 tb Soy sauce; 1/2 ts Toasted sesame oil; Fresh ground white pepper; 2 tb Minced gingerroot; 1/4 c Sake or dry sherry wine; 1 ts Cornstarch; 1 tb Flour; 1 sm Onion; minced; 2 tb Water; optional; 1 tb Butter; optional; 1/2 c Chicken broth; 2 ts Sugar; 3 tb Vegetable oil; 1/2 lb Perch filets; 1 tb Black bean sauce *******

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INGREDIENTS

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

INSTRUCTIONS

******** 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

NOTES

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Perch with Black Bean Sauce

1 Garlic minced
1 tb Soy sauce
1/2 ts Toasted sesame oil
 Fresh ground white pepper
2 tb Minced gingerroot
1/4 c Sake or dry sherry wine
1 ts Cornstarch
1 tb Flour
1 sm Onion; minced
2 tb Water; optional
1 tb Butter; optional
1/2 c Chicken broth
2 ts Sugar
 PHILLY.INQUIRER
3 tb Vegetable oil
1/2 lb Perch filets
1 tb 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 <sweeney@asiaonline.net>

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 2 Servings

Calories: 233
Calories from Fat: 145 (62%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 4.8g
Cholesterol 0mg		0 %
Sodium 360.4mg		12 %
Potassium 109.2mg		3 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 20.9g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 233

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