Perch with black bean sauce jjgf65a i.e.s.

2 Servings

Ingredients

Quantity Ingredient
1 Clove garlic -- minced

Directions

: PHILLY INQUIRER----- 3 TB Oil

2 TB Minced gingerroot

1 sm onion -- minced

½ c Chicken broth

¼ c Sake or dry sherry wine

1 TB Soy sauce

½ 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 ½ 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 <sweeney@...>date: Mon, 28 Oct 1996 21:35:19 +0800 (

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