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.
In a large nonstick 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.
Beverage: Sanford Sauvignon Blanc
Copyright Ming Tsai, 2001