Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      Toasted sesame oil
   1      tablespoon    Black bean sauce *******
   2      teaspoon      Sugar
   1      teaspoon      Cornstarch
   2      tablespoon    Water -- optional
   1      tablespoon    Butter -- optional
   1      tablespoon    Flour
                        Fresh ground white pepper
     1/2  pound         Perch filets

Preparation:

******** Note: Black beans come whole or pureed and mixed with seasonings as a sauce.The sauce is what's called for.If only the beans are available,rinse in cold water and puree with a little chicken broth before using.... Heat 1 tbls.of the oil in pan.Add gingerroot,garlic,and onions,and saute 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,discard- ing 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 (it should pour easily),stir in up to 2 tabls.water.Set aside. Heat remaining 2 tabls.oil (or use 1 tbls.oil with 1 tabls.butter,iff desired) in large skillet.Mix the flour with the pepper to taste.Dust the perch with PRODIGY(R) interactive personal service 10/01/93 5:28 PM seasoned flour,shake off excess and saute 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.Makes 2 servings.