| 1 | Rinse the beans under cold running water, then place them in a saucepan with the sherry. |
| 2 | Place over medium heat and cook for 2 minutes. |
| 3 | Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/Scrape the liquid and beans into a blender and puree. |
| 4 | Pass the puree through a strainer to remove the skins of the beans and replace in saucepan. |
| 5 | Add the cream and cook until the sauce has a consistency to coat the back of a spoon. |
| 6 | Off flame, whisk in the butter. |
| 7 | Keep the sauce warm while you cook the fish. |
| 8 | Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess. |
| 9 | Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil. |
| 10 | Cook 3 to 4 minutes on each side, or until crispy and dark golden in color. |
| 11 | Remove to paper towels and pat dry. |
| 12 | To serve, mask the bottom of a serving platter with a little sauce. |
| 13 | Arrange the fillets on the platter, and decorate with cilantro. |
| 14 | Offer the sauce on the side. |
| 15 | Michael roberts - prodigy guest chefs cookboo |
