Pan-fried catfish

4 servings

Ingredients

Quantity Ingredient
¼ cup Chinese fermented blk.
Beans
¼ cup Sherry
1 cup Fish stock -- OR Low-sodium
Chicke
Water
1 tablespoon Finely minced garlic
1 teaspoon Finely minced fresh ginger
=OR=- Powdered ginger
½ cup Whipping cream
4 tablespoons Unsalted butter
4 Catfish fillets -- 6-8 oz
Each
Vegetable oil -- to fill pan
To 1\" de
½ cup Cornstarch
8 Cilantro sprigs

Directions

RINSE THE BEANS under cold running water, then place them in a saucepan with the sherry. Place over medium heat and cook for 2 minutes. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by ⅓. Scrape the liquid and beans into MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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