Perch With Black Bean Sauce I.e.s.chinese, fish, main dish, sauces 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 |
