Perch with black bean sauce jjgf65a i.e.s.
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic -- minced | |
Directions
: PHILLY INQUIRER----- 3 TB Oil
2 TB Minced gingerroot
1 sm onion -- minced
½ c Chicken broth
¼ c Sake or dry sherry wine
1 TB Soy sauce
½ 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 ½ 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@...>date: Mon, 28 Oct 1996 21:35:19 +0800 (