Perch with Black Bean Sauce

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.

Set aside.

Heat remaining 2 tabls. oil 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.