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...

View full recipe at SpringPad

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