Perch With Black Bean Sauce Jjgf65a I.E.S.

---------- Recipe via Meal-Master (tm) v8.04

Title: Perch With Black Bean Sauce Jjgf65a I.E.S.
Categories: Fish, Sauces, Chinese, Main dish
Yield: 2 servings


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

-----