Chinese Recipes




Perch With Black Bean Sauce
Serving Size: 2

Ingredients:
-----philly.inquirer-----
3 tablespoon oil
2 tablespoon 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 teaspoon sugar
1 teaspoon cornstarch
2 tablespoon water -- optional
1 tablespoon butter -- optional
1 tablespoon flour
fresh ground white pepper
1/2 pound perch filets


Cooking 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 tablespoon 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 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...





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