-----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
******** 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 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...