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Perch with Black Bean Sauce

 

6

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

3 tablespoons vegetable oil
2 tablespoons ginger root
minced
1 clove garlic
minced
1 small onions
minced
½ cup chicken broth
¼ cup sherry
*
1 tablespoon soy sauce, tamari
½ teaspoon sesame oil
toasted
1 tablespoon black bean sauce
*
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons water
optional
1 tablespoon butter
optional
1 tablespoon all-purpose flour
½ pound perch
fillets
*

Directions

Heat 1 tbls. 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 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 Mix the flour, shake off excess and sauté over medium high heat until golden on both sides, 3 to 5 minutes per side.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 15479% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 276mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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