2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions
Chinese sesame paste
Rice wine vinegar
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
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