Mung Bean Risotto
- 2 tablespoons oil
- 1/2 cup diced onions
- 1 tablespoon minced roasted garlic
- 1/3 cup diced tomatoes
- 2 teaspoons fish sauce
- 1 cup split mung beans, soaked in water for 2 hours
- 1 1/2 cups pork stock (may substitute with chicken or beef stock)
- 1/2 cup malunggay leaves (available in Chinatown or farmers’ markets)
- 1 tablespoons butter, divided
- 1 cup Arborio rice
- 3 cups vegetable stock, divided
- 2 ounces shredded Parmesan cheese
- 1/2 cup heavy cream, divided
Pan Fried Fish:
- 2 6-ounce fillets kampachi, skin on or any soft white fish of choice
- 2 tablespoons oil
