3 Large eggs
1-½ cups Milk
1-¾ cups All-purpose flour
1 teaspoon Salt
2 tablespoon Olive oil
8 Shiitake mushrooms, stemmed (reserve stems)
Stems from 1 bunch fresh cilantro
1 piece Unpeeled ginger, about 2 inches long
2 Lemongrass stalks (white part only), peeled
4 Sea Bass filets, about 6 ounces each
Freshly ground black pepper
Shiitake & Asparagus
½ cup Olive oil
4 oz. Pancetta, finely diced
8 Garlic cloves, minced
12 Asparagus spears, trimmed and cut into 1-inch diagonal lengths
1 Artichoke bottom, cooked and julienned
1 bunch Spinach, steamed and washed
Freshly ground black pepper
Thai Curry Sauce
¼ cup Canola oil
2 teaspoon Minced garlic
1 teaspoon Minced fresh ginger
1 tablespoon Sliced lemongrass (white part only)
1 cup Canned coconut milk
2 tablespoons Fish sauce
1 tablespoon Palm sugar or firmly packed dark brown sugar
2 tablespoons Thai yellow curry paste
4 Fresh mint leaves
10 Fresh basil leaves, preferably Thai basil
# Whisk the eggs and milk together in a bowl. Add the flour and salt and whisk well (the batter should be thick). Bring a large saucepan of water to a boil and prepare an ice bath in a large bowl. Using a wooden spoon, push the batter through a colander into the boiling water and cook until the dumplings rise to the top, about 1 minute. Remove the dumplings with a slotted spoon and transfer to the ice bath to stop the cooking process. When cool, drain the dumplings and pat dry. Transfer to a bowl, toss with the olive oil and set aside.
# Add 1 to 2 inches of water to Roy’s Fusion 12” Wok with steamer insert. Place the Shiitake stems, cilantro stems, ginger and lemongrass on a rimmed dish that can fit inside a steamer, and bring the water to a boil. Season the fish with salt and pepper to taste and add to the rimmed plate. Cover and steam for about 8 minutes, or until the fish is opaque throughout.
# While the fish is cooking, heat ¼ cup of the olive oil in Roy’s Fusion Chicken Fryer with helper handle over medium heat. Add the pancetta and sauté for about 3 minutes, or until golden brown. Using a slotted spoon, transfer the pancetta to paper towels to drain. Increase the heat to high until the oil in the pan is hot and shimmering, then add the remaining ¼ cup oil. Add the spaetzle and sauté for about 2 minutes until golden brown. Add the garlic, asparagus, shiitake caps and artichoke, and sauté 2 minutes longer, until the mushrooms are tender and the asparagus is crisp tender. Add the spinach, toss with the other ingredients, and sauté for about 1 minute, or until lightly wilted.
# Heat the oil in Roy’s Fusion 1 quart Covered Saucepan over medium-high heat. Stir in the garlic, ginger and sliced lemongrass, then the coconut milk, fish sauce, palm sugar, curry paste, mint and basil. Cook, stirring, for 2 to 3 minutes, until thoroughly combined. Remove from the heat and set aside. Garnish with fresh basil (optional).
# Season the spaetzle and vegetable mixture with salt and pepper to taste and transfer to the center of warmed plates. Remove the fish from the steamer, arrange on top of the vegetables, and spoon the warm sauce around the fish. Place the fresh basil leaves on top to serve.