Preparation / 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 tbs of the oil in pan. Add gingerroot, garlic, and onions, and sauté 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, discarding solids. Return sauce to pan. Combine cornstarch in cup with 1 tbs.
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 tbs. water. Set aside.
Heat remaining 2 tbs oil (or use 1 tbs oil with 1 tbs butter, if desired) in large skillet. Mix the flour with the pepper to taste. Dust the perch with seasoned flour, shake off excess and sauté 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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