Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake

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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

Three Onion-Bratwurst Noodle Cake:

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