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.