Asian Tapas / Amuse Guele

Ingredients

• 1 pound char, skinless, ½-inch dice
• ½ tablespoon rinsed, minced fermented black beans
• 1 tablespoon minced ginger
• 1 cup shiitake mushrooms, ¹/₈-inch dice
• 2 scallions, sliced ¹/₁₆-inch
• ¼ cup celery, diced ¹/₁₆-inch
• 3 tablespoons aioli, below
• + 14 more ingredients
• • 1 cup all purpose flour, in a shallow dish
  • 4 eggs, beaten, in a shallow dish
  • 1 cup panko, in a shallow dish
  • 1 cup baby romaine, ¹/₁₆-inch ribbons
  • Salt and white pepper to taste
  • Canola oil to cook
  • 2 egg yolks*
  • 1 tablespoon sambal
  • 1 tablespoon Dijon mustard
  • 2 cups canola oil
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1 cup balsamic vinegar
  • ¼ cup Chinese vinegar

1. In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes. Add mushrooms and cook until soft. Continue cooking until all moisture is evaporated. Set aside to cool. In a chilled bowl, combine fish with mushroom mix, scallions, celery...

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