Perch with Black Bean Sauce

• 3 tablespoons vegetable oil
• 2 tablespoons ginger root minced
• 1 clove garlic minced
• 1 small onions minced
• 1/2 cup chicken broth
• 1/4 cup sherry
• 1 tablespoon soy sauce, tamari
• 1/2 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 flour, all-purpose
• 1/2 pound perch fillets

1. Heat 1 tbls.
2. of the oil in pan.
3. Add gingerroot, garlic, and onions, and saute over medium heat 5 minutes.
4. Add chicken broth, sake, soy sauce, sesame oil, black bean sauce and sugar.
5. Cook at low boil 5 minutes.
6. Strain, discarding solids.
7. Return sauce to pan.
8. Combine cornstarch in cup with 1 tabls.
9. black bean sauce mixture.
10. Stir until smooth, then pour into pan.
11. Cook sauce over low heat, stirring constantly until thickened, about 2 minutes.
12. Taste.
13. If too salty and thick Mix the flour, shake off excess and saute over medium high heat until golden on both sides, 3 to 5 minutes per side.

vegetable oil, ginger root, garlic, onions, chicken broth, sherry, soy sauce, sesame oil, black bean sauce, sugar, cornstarch, water, butter, flour, perch

Taken from recipeland.com/recipe/v/perch-black-bean-sauce-46935 (may not work)