Ingredients Jump to Instructions ↓

  1. 2 perch (bluegill), scaled, gutted and scored Grapeseed oil , to cook

  2. 1 tablespoon fermented black beans , rinsed and chopped

  3. 1 tablespoon minced garlic

  4. 1 tablespoon minced ginger

  5. 2 shallots, minced

  6. 1 tablespoon sambal

  7. 1/2 cup white wine

  8. 1 cup 1/4 inch dice tomatoes

  9. 1 yellow bell pepper,

  10. 1/4 inch dice 1 cup 1/4 inch dice jicama

  11. 2 cups fish stock (or chicken stock )

  12. 2 tablespoons 1/4 inch thick strips basil

  13. 1 to 2 tablespoons butter Salt and black pepper Grapeseed oil, to cook

  14. 1 cup sliced scallions (save a little green scallion for garnish)

  15. 1 white onion, sliced

  16. 1 red onion, sliced

  17. 4 cups blanched shanghai noodles

  18. 1 red bratwurst, finely diced

  19. 1 tablespoon sesame oil

  20. 2 tablespoons naturally brewed soy sauce Salt and black pepper

  21. 2 eggs

Instructions Jump to Ingredients ↑

  1. Set up a steamer lined with lettuce or cabbage leaves. Pat dry the fish inside and out. Season inside and out. Place in steamer and steam for 8 to 10 minutes until done. In a saute pan, coated lightly with oil, saute the black beans, garlic, ginger, and shallots until soft. Add sambal and deglaze with wine. Reduce by 1/2. Add tomatoes, bell peppers, jicama, stock, and basil. Whisk in butter. Taste for seasoning. Lay fish on top of noodle cake and dress with sauce. Garnish with scallions. Beverage: Sanford Sauvignon Blanc In a large non-stick saute pan on high heat, coated with oil, add the scallions and onions. Season and cook until soft and allow to cool. In a large bowl, mix the noodles, bratwurst , sesame oil, soy, and cooked onions; season and taste. Add the eggs and mix. In the same saute pan, on medium heat, coat well with oil, add the noodle mixture, and flatten with spatula. Cook until brown, about 6 to 8 minutes and flip. Cook another 6 minutes.


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