Perch with Black Bean Sauce

Crispy golden perch meets a glossy, umami-packed black bean sauce that’ll make you forget about takeout.

This is the kind of dish you see in Chinese restaurants with whole fish draped in dark, glistening sauce, but here we’re keeping it simple with delicate perch fillets.

The sauce starts with the holy trinity of Chinese cooking: ginger, garlic, and onions sizzling in hot oil until fragrant.

Then comes sake, soy sauce, toasted sesame oil, and that funky, fermented black bean sauce that brings serious depth.

The perch gets a light flour dusting and pan-sears to a crisp crust in minutes. Top with that silky sauce and you’ve got restaurant-quality fish at home.

Chef Tips

• Use jarred black bean sauce from the Asian aisle. Look for brands like Lee Kum Kee. The fermented black beans give it that signature umami punch.
• Don’t skip straining the sauce. You want smooth, glossy sauce without bits of onion and ginger floating around. Strain it out after simmering.
• Pat the fish dry before dusting with flour. Wet fish won’t get crispy, it’ll steam instead of sear.
• High heat for the fish. You want a hot skillet to get that golden crust quickly without overcooking the delicate fillets.
• Substitute other white fish. Tilapia, flounder, cod, or sole all work beautifully with this sauce if perch isn’t available.