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 and aioli. Make sure to mix gently as not to break up the fish. Season with salt and pepper. Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick. Dredge in flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. The cakes should not be cooked completely through.
For the aioli use a food processor, add yolks, sambal and mustard. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks.
In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved. Let cool.
PLATING On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake.
Wine Suggestion: Veuve Cliquot Blanc de Blanc
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Copyright 1999, Ming Tsai, All Rights Reserved