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Pan-fried Catfish

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats, Dairy, Vegetables Chinese Oriental, Seafood 4 Servings

INGREDIENTS

1/4 c Chinese fermented blk. beans
1/4 c Sherry
1 c Fish stock
OR Low-sodium chicken
stock
OR Water
1 T Finely minced garlic
1 t Finely minced fresh ginger
=OR=-
1 T Powdered ginger
1/2 c Whipping cream
4 T Unsalted butter
4 Catfish fillets, 6-8 oz each
Vegetable oil
to fill pan to 1" depth
1/2 c Cornstarch
8 Cilantro sprigs

INSTRUCTIONS

RINSE THE BEANS under cold running water, then place them in a
saucepan with the sherry. Place over medium heat and cook for 2
minutes. Add the fish stock, garlic and ginger and cook for another 5
minutes, reducing by 1/3. Scrape the liquid and beans into a blender
and puree. Pass the puree through a strainer to remove the skins of
the beans and replace in saucepan. Add the cream and cook until the
sauce has a consistency to coat the back of a spoon. Off flame, whisk
in the butter. Keep the sauce warm while you cook the fish. Dry the
catfish fillets on towels and dredge lightly in the cornstarch,
shaking off the excess. Heat the oil in a skillet and when hot, place
the catfish fillets in the hot oil. Cook 3 to 4 minutes on each side,
or until crispy and dark golden in color. Remove to paper towels and
pat dry. To serve, mask the bottom of a serving platter with a little
sauce. Arrange the fillets on the platter, and decorate with  cilantro.
Offer the sauce on the side.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 522
Calories From Fat: 319
Total Fat: 36g
Cholesterol: 159.3mg
Sodium: 263.3mg
Potassium: 628.4mg
Carbohydrates: 17.9g
Fiber: <1g
Sugar: <1g
Protein: 26.6g


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