Pan-fried catfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chinese fermented blk. |
| Beans | ||
| ¼ | cup | Sherry |
| 1 | cup | Fish stock -- OR Low-sodium |
| Chicke | ||
| Water | ||
| 1 | tablespoon | Finely minced garlic |
| 1 | teaspoon | Finely minced fresh ginger |
| =OR=- Powdered ginger | ||
| ½ | cup | Whipping cream |
| 4 | tablespoons | Unsalted butter |
| 4 | Catfish fillets -- 6-8 oz | |
| Each | ||
| Vegetable oil -- to fill pan | ||
| To 1\" de | ||
| ½ | cup | Cornstarch |
| 8 | Cilantro sprigs | |
Directions
RINSE THE BEANS under cold running water, then place them in a saucepan with the sherry. Place over medium heat and cook for 2 minutes. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by ⅓. Scrape the liquid and beans into MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :