---------- Recipe via Meal-Master (tm) v8.04 Title: Perch With Black Bean Sauce Categories: Fish, Sauces, Chinese Yield: 2 Servings 3 tb Oil 2 tb Fresh ginger; minced 1 cl Garlic; minced 1 sm Onion; minced 1/2 c Chicken broth 1/4 c Sake or dry sherry 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 corn starch 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. Heat remaining 2 tb oil (or use half oil half butter if desired) in large skillet. Mix the flour 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. Recipe by Irwin Solomon (JJGF65A), Oct 1, 1993 Recipe FROM: Philly Inquirer Posted by: Sweeney , Oct 28, 1996 -----