Asian Tapas / Amuse Guele Recipe

Name: Asian Tapas / Amuse Guele
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound char, skinless, 1/2-inch dice; 1/2 tablespoon rinsed, minced fermented black beans; 1 tablespoon minced ginger; 1 cup shiitake mushrooms, 1/8-inch dice; 2 scallions, sliced 1/16-inch; 1/4 cup celery, diced 1/16-inch; 3 tablespoons aioli, below; 1 cup all purpose flour, in a shallow dish; 4 eggs, beaten, in a shallow dish; 1 cup panko, in a shallow dish; 1 cup baby romaine, 1/16-inch ribbons; Salt and white pepper to taste; Canola oil to cook; 2 egg yolks*; 1 tablespoon sambal; 1 tablespoon Dijon mustard; 2 cups canola oil; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; 1 cup balsamic vinegar; 1/4 cup Chinese vinegar

Servings: persons

1 pound char, skinless, 1/2-inch dice
1/2 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
1 cup shiitake mushrooms, 1/8-inch dice
2 scallions, sliced 1/16-inch
1/4 cup celery, diced 1/16-inch
3 tablespoons aioli, below
1 cup all purpose flour, in a shallow dish
4 eggs, beaten, in a shallow dish
1 cup panko, in a shallow dish
1 cup baby romaine, 1/16-inch ribbons
Salt and white pepper to taste
Canola oil to cook
2 egg yolks*
1 tablespoon sambal
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
1 cup balsamic vinegar
1/4 cup Chinese vinegar

1
In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes.
2
Add mushrooms and cook until soft.
3
Continue cooking until all moisture is evaporated.
4
Set aside to cool.
5
In a chilled bowl, combine fish with mushroom mix, scallions, celery and aioli.
6
Make sure to mix gently as not to break up the fish.
7
Season with salt and pepper.
8
Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick.
9
Dredge in flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes.
10
The cakes should not be cooked completely through.
11
For the aioli use a food processor, add yolks, sambal and mustard.
12
Slowly drizzle in oil to emulsify.
13
Add juice and season.
14
Will keep in the refrigerator for 2 weeks.
15
*RAW EGG WARNING
16
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
17
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
18
In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved.
19
Let cool.
20
PLATING On small plates, place a small mound of romaine.
21
Zig-zag syrup on plate and over romaine.
22
Top with hot cake.
23
Wine Suggestion: Veuve Cliquot Blanc de Blanc

1512

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound char, skinless, 1/2-inch dice, 1/2 tablespoon rinsed, minced fermented black beans, 1 tablespoon minced ginger, 1 cup shiitake mushrooms, 1/8-inch dice, and more.

Yes, Asian Tapas / Amuse Guele falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Tapas / Amuse Guele

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