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Chinese   -   Perch With Black Bean Sauce   adapted from Philedelphia Inquirer

  • 3 Tablespoons Oil
  • 2 Tablespoons Minced gingerroot
  • 1 Clove garlic -- minced
  • 1 Small onion -- minced
  • 1/2 Cup Chicken broth
  • 1/4 Cup Sake or dry sherry wine
  • 1 Tablespoon Soy sauce
  • 1/2 Teaspoon Toasted sesame oil
  • 1 Tablespoon Black bean sauce *******
  • 2 Teaspoons Sugar
  • 1 Teaspoon Cornstarch
  • 2 Tablespoons Water -- optional
  • 1 Tablespoon Butter -- optional
  • 1 Tablespoon Flour
  • Fresh ground white pepper
  • 1/2 Pound Perch filets
Directions ******** 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 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 with the pepper to taste.Dust the perch with PRODIGY(R) interactive 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...
Serves 2
Time to Make 0:00

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