For the Marinade:
2 tablespoons caramelized sugar
1 tablespoons fish sauce
3 cloves garlic, toasted
1 can coconut milk
Heat sugar in a non stick skillet until is liquefies and turns brown. Remove from the heat and add the fish sauce, garlic and coconut milk. Return to the heat and stir until the mixture reduce by a third, about 5 minutes. Remove from the heat and allow to cool slightly.
For the Pork:
12 ounces boneless pork, sliced into 1-inch thick strips
12 green onion, cut in 2-inch long strips
8 ounces fresh mung beans
12 bamboo skewers
1/2 cup green onion tops, chopped for garnish
Skewer the pork and onion and lay flat in a shallow dish. Pour the marinade over the skewers and allow to marinate at room temperature for at least an hour.
While the pork marinates, bring a small sauce pot of water to a boil and fill a glass bowl with ice water. Rinse the mung beans. When the water is at a rolling boil drop the beans in for about 30 seconds. You may need to do this in batches. Using a slotted spoon, remove the beans from the boiling water and immediately place them in the bowl of ice water to stop the cooking. Remove the beans from the ice water after a few minutes. Pat dry on paper towels and arrange on a serving platter.
After the pork has marinated, grill or cook in a grill pan, turning often, for about 5 to 7 minutes. To serve place pork on top of the beans and sprinkle with chopped green onion tops.
For the Marinade:
juice of 1 orange or tangerine
zest of 1 orange or tangerine
1 tablespoon soy sauce
2 tablespoons fresh ginger, grated
1 cup water
Whisk togther all ingredients in a bowl and reserve.
For the Fish:
2 1-pound red snappers, scales removed
1 cup corn starch
1 cup vegetable oil
1 cups fresh cilantro
Make several slices into the belly and sides of the fish and place in shallow dish. Pour marinade over the fish. Be sure marinade get into the sliced areas. Allow fish to marinate overnight in the refrigerator.
When ready to cook, sprinkle the cornstarch on a plate large enough to hold one fish at a time. In a skillet large enough to hold fish, heat oil over medium heat until smoking. Remove fish, one a time from the marinade and dredge in the cornstarch. Be sure to cover both sides completely. Place fish into the oil and fry for approximately 3 to 5 minutes on each side until crispy and brown. Repeat with the other fish.
For the Ponzu Sauce:
juice of 1 lime
zest of 1 lime
1 tablespoon honey
2 Serrano chilies sliced, seeds removed
2 Fresno chilies, sliced, seeds removed
Combine all ingredients and allow to sit at room temperature foat least and hour. Divide into four small bowls.
To serve, place both fish on platter and sprinkle with cilantro leaves. Serve in the center of the table. Give each person a bowl of dipping sauce. Dunk bite size pieces of fish into the Ponzu and enjoy.
Chef's notes: When buying whole fish, have your fish monger remove the scales for you.
For the Cookies:
1/4 pound butter (1 stick) melted
1 cup confectioners sugar
1/4 cup honey
1/2 cup egg white
1 cup flour
1/4 cup sesame seeds
Pre-heat oven to 300 degrees. Combine the butter and sugar and beat until creamy. Add the honey and blend togther until smooth. Add the egg white and mix. Add the flour and throughly combine. Stir until smooth.
Line a cookie sheet with parchment paper or coat lightly with butter or cooking spray. Dollop small balls of batter onto the cookie sheet about 3 inches apart. Wet fingers with a little bit of water and push down the balls until they are about 4 inches in diameter and 1/16 of an inch thick. Sprinkle the flattened cookies with sesame seeds and bake for about 8 to 10 minutes until golden brown. Watch closely because they will brown quickly.
Remove from cookie sheet and allow to cool. Serve with hot caramelized bananas.
For the Caramelized Bananas:
4 bananas, peeled sliced in ½ and then sliced in ½ again
1/4 cup sugar
1 ounce butter
In a non stick skillet heat the sugar until it liquefies and turn brown. Add the butter and stir until melted. Add the bananas and toss to coat with sugar. Serve immediately while still hot.