Perch with Black Bean Sauce Recipe

Serves 2

Ingredients:

  • 3 tbsp oil
  • 2 tbsp minced gingerroot
  • 1 clove garlic, minced
  • 1 small onion, minced
  • 1/2 cup chicken broth
  • 1/4 cup sake or dry sherry wine
  • 1 tbsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 tbsp black bean sauce
  • 2 tsp sugar
  • 1 tsp cornstarch
  • 2 tbsp water (optional)
  • 1 tbsp butter (optional)
  • 1 tbsp flour
  • Fresh ground white pepper
  • 1/2 lb perch filets

    • Instructions:

    1. 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.
    2. Heat 1 tbsp of the oil in a pan.
    3. Add gingerroot, garlic, and onions, and saute over medium heat 5 minutes.
    4. Add chicken broth, sake, soy sauce, sesame oil, black bean sauce and sugar.
    5. Cook at low boil 5 minutes. Strain, discarding solids.
    6. Return sauce to pan.
    7. Combine cornstarch in cup with 1 tabls.
    8. black bean sauce mixture.
    9. Stir until smooth, then pour into pan.
    10. Cook sauce over low heat, stirring constantly until thickened, about 2 minutes. Taste.
    11. If too salty and thick (it should pour easily), stir in up to 2 tbsp water. Set aside.
    12. Heat remaining 2 tbsp oil (or use 1 tbsp oil with 1 tbsp butter, if desired) in large skillet.
    13. Mix the flour with the pepper to taste.
    14. Dust the perch with seasoned flour, shake off excess and saute over medium high heat until golden on both sides, 3 to 5 minutes per side.
    15. Place perch on 2 plates, and top each filet with some black bean sauce.