Crispy Sushi with Steamed Clams, Wasabi and Fermented Black Beans

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Crispy sushi:

1 1/2 cups various vegetables, chopped into short (julienne) ribbons

Salt and pepper, to taste

Peanut oil, to saute the vegetables

1/2 cup prepared ginger soy vinaigrette (recipe below)

4 lumpia wrappers

4 strips of raw tuna cut 5 inches long and 1/2-inch thick

Water, to seal the wrappers

Peanut or canola oil to fry the prepared lumpias

Clams:

12 clams, scrubbed

1 cup dry white wine

Fermented black beans:

1/2 cup dry white wine

2 tablespoons mirin (rice wine)

1/4 cup rice wine vinegar

1 tablespoon ginger, peeled and finely chopped

1 tablespoon garlic, peeled and finely mince

1 jalapeno, stem and seeds discarded, finely minced

1 cup chicken stock

1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained

2 scallions, green and white parts, cleaned and sliced into small rings

2 tablespoons cold butter, cut into a small dice

Gingersoy vinaigrette to dress the Asian vegetables:

1 cup red wine vinegar

1/2 cup soy sauce

1/2 cup dark roasted sesame oil

1/2 cup olive oil

1/2 cup chopped cilantro leaves

3 tablespoons peeled, minced ginger

3 tablespoons peeled, minced garlic

1 1/2 tablespoons sugar

Cracked black pepper, to taste