🫙 From the Spice Rack
Pan-Fried Catfish
1/4 c Chinese fermented blk. beans 1/4 c Sherry 1 c Fish stock -OR Low-sodium chicken stock -OR Water 1 tb Finely minced garlic 1 ts Finely minced fresh ginger -=OR=- 1 tb -Powdere...
chinesesideeasy
Ingredients8 items
Ingredients
- 1/4c chinese fermented blk. beans
- 1/4c sherry
- 1c fish stock
- 1ts finely minced fresh ginger
- 1/2c whipping cream
- 4tb unsalted butter
- 4catfish fillets, 6-8 oz each
- 8cilantro sprigs
Directions
- 1
1/4 c Chinese fermented blk
- 2
beans 1/4 c Sherry 1 c Fish stock -OR Low-sodium chicken stock -OR Water 1 tb Finely minced garlic 1 ts Finely minced fresh ginger -=OR=- 1
- 3
Place over medium heat and cook for 2 minutes
- 4
Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/3
- 5
Scrape the liquid and beans into a blender and puree
- 6
Pass the puree through a strainer to remove the skins of the beans and replace in saucepan
- 7
Add the cream and cook until the sauce has a consistency to coat the back of a spoon
- 8
Off flame, whisk in the butter