Pan-

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

1 tb -Powdered ginger

1/2 c Whipping cream

4 tb Unsalted butter

4 Catfish fillets,

6-8 oz each 1" depth

1/2 c Cornstarch

8 Cilantro sprigs

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

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.