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.