* Exported from MasterCook * Perch With Black Bean Sauce (JJGF65A) Recipe By : Philly Inquirer Serving Size : 2 Preparation Time :0:00 Categories : Fish Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Oil 2 tb Ginger -- minced 1 cl 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 Corn starch 2 tb Water (optional) 1 tb Butter (optional) 1 tb Flour White pepper -- fresh ground 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 tb oil in pan. Add ginger, 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, discarding solids. Return sauce to pan. Combine cornstarch in cup with 1 tb 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 tb water. Set aside. In large skillet, heat remaining 2 tb oil, or if desired, use 1 tb oil with 1 tb butter. 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. Yield: 2 Servings Date: Oct 01, 1993, 5:28 PM - - - - - - - - - - - - - - - - - -