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.