Asian flavors are beautiful to cook with. They mix a balance of sweet and spicy, tangy and tart. With this dish, I was trying to capture the interesting blends of Asian style cooking and use a lot of vegetables for a healthy dish that is out of the ordinary. The dish had four components, crispy tilefish (a mild whitefish that is similar to snapper), stir fried eggplant and mixed mushrooms, cabbage and carrot udon noodles, and fried shishito peppers. While this sounds like a lot to prepare, the dish didn't take too long, and the result was a tasty dish with a lot of personality.
