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Perch With Black Bean Sauce

Perch With Black Bean Sauce Jjgf65 A I.E.S. recipe image
This dish features delicate perch fillets coated in seasoned flour and pan-fried until golden and crisp. The star of the show is the homemade black bean sauce, a Chinese classic that balances savory umami with subtle sweetness. Aromatics like ginger, garlic, and onion are sautéed to release their fragrance before being simmered with chicken broth, sake, and fermented black beans. The sauce is thickened to a glossy consistency that clings beautifully to the fish.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 517.3
Description
This dish features delicate perch fillets coated in seasoned flour and pan-fried until golden and crisp. The star of the show is the homemade black bean sauce, a Chinese classic that balances savory umami with subtle sweetness. Aromatics like ginger, garlic, and onion are sautéed to release their fragrance before being simmered with chicken broth, sake, and fermented black beans. The sauce is thickened to a glossy consistency that clings beautifully to the fish.
Ingredients
  • 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 Fresh ground white pepper
  • 1 tablespoon Black bean sauce
  • 2 teaspoon Sugar
  • 1 teaspoon Cornstarch
  • 2 tablespoon Water -- optional
  • 1 tablespoon Butter -- optional
  • 1 tablespoon Flour
  • 1/2 lb Perch filets
Directions
  1. 1
    Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the minced gingerroot, garlic, and onion. Sauté for about 5 minutes until softened and fragrant.
  2. 2
    Stir in the chicken broth, sake, soy sauce, black bean sauce, sugar, and white pepper. Bring to a gentle simmer and cook for 5 minutes to meld the flavors.
  3. 3
    Strain the sauce through a fine-mesh sieve into a bowl, discarding the solid aromatics. Return the strained liquid to the saucepan.
  4. 4
    In a small cup, combine the cornstarch with 1 tablespoon of the hot black bean sauce mixture. Stir until smooth to create a slurry.
  5. 5
    Pour the cornstarch slurry back into the saucepan. Cook over low heat, stirring constantly, until the sauce thickens and becomes glossy, about 2 minutes.
  6. 6
    Taste the sauce. If it is too thick or salty, stir in up to 2 tablespoons of water to adjust the consistency. Set the sauce aside.
  7. 7
    Heat the remaining 2 tablespoons of oil (or 1 tablespoon oil and 1 tablespoon butter if desired) in a large skillet over medium-high heat.
  8. 8
    Lightly coat the perch fillets in flour, shaking off any excess.
  9. 9
    Place the fillets in the hot skillet. Sauté for 3 to 5 minutes per side, or until golden brown and cooked through.
  10. 10
    Transfer the cooked perch to two plates. Spoon the warm black bean sauce over each fillet and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 517.3kcal
% Daily Value *
Total Fat 37.2g58%
Saturated Fat 9.5g48%
Cholesterol 69.5mg24%
Sodium 524.0mg22%
Total Carbohydrate 20.0g7%
Dietary Fiber 1.5g6%
Sugars 7.8g
Protein 18.4g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Black bean sauce is typically sold in jars and is already mixed with seasonings and oil. If you only have whole fermented black beans, rinse them thoroughly in cold water and puree them with a little chicken broth before using.

The sauce should have a pouring consistency, not a thick glaze. Adjust with water if necessary after thickening.

For a richer flavor, you can substitute part of the cooking oil with butter when frying the fish, as suggested in the original instructions.

White fish such as cod, tilapia, or snapper can be substituted for perch if preferred.

Keywords: perch, black bean, sauce, chinese, fish, ginger, garlic, soy sauce, sake, cornstarch, fried, umami, dinner, easy, seafood, pantry, quick, meal, flavorful
Read it online: https://www.chefs-mate.com/recipe/perch-with-black-bean-sauce-jjgf65-a-i-e-s/