2 perch (bluegill), scaled, gutted and scored
Grapeseed oil, to cook
1 tablespoon fermented black beans, rinsed and chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
2 shallots, minced
1 tablespoon sambal
1/2 cup white wine
1 cup 1/4 inch dice tomatoes
1 yellow bell pepper, 1/4 inch dice
1 cup 1/4 inch dice jicama
2 cups fish stock (or chicken stock)
2 tablespoons 1/4 inch thick strips basil
1 to 2 tablespoons butter
Salt and black pepper
Grapeseed oil, to cook
1 cup sliced scallions (save a little green scallion for garnish)
1 white onion, sliced
1 red onion, sliced
4 cups blanched shanghai noodles
1 red bratwurst, finely diced
1 tablespoon sesame oil
2 tablespoons naturally brewed soy sauce
Salt and black pepper
2 eggs
Beverage: Sanford Sauvignon Blanc