Title: Pan-fried catfish
 Categories: Seafood, Oriental
      Yield: 4 Servings
 
    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 -Powdered ginger
    1/2 c  Whipping cream
      4 tb Unsalted butter
      4    Catfish fillets, 6-8 oz each
           Vegetable oil
           - to fill pan to 1" depth
    1/2 c  Cornstarch
      8    Cilantro sprigs
 
  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.