Buffet Highlights from my Hubby's BDay

The recipes below are quite familiar, I just experimented a bit.

TEBASAKI
(Japanese Fried Chicken Wings)

Ingredients:

• 1 cup chicken broth
• 6 cloves garlic, coarsely chopped
• 1/4 hoisin sauce
  
• 1 1/2 tbsp chopped fresh ginger
• 1 tsp ginger tea powder
• 1 1/2 tbsp soy sauce
  
• 1 tbsp honey
• 1/4 tsp pepper
• vegetable oil for frying
• flour for coating the chicken
• 1 kilo chicken wings, separated at the joint
• 1 tbsp, toasted sesame seeds
• chopped cilantro
  

Procedure:

• Pat the chicken dry. Season with salt and pepper and steam until cooked
• Coat the chicken in flour and fry until golden brown. Drain oil.
• In a blender or food processor, puree chicken broth, garlic, hoisin sauce, ginger (fresh & powder), honey and pepper.
• Transfer to a saucepan and bring to a boil. Lower the heat and simmer.
• Add fried chicken. Coat the chicken with the thick sauce.
• Turn off the heat. Add chopped cilantro.

Cream Dory Fillet in Saigon Sauce

Ingredients:

• Juice of 2 lemons
• 1 red chili, seeded and minced
  
• 6 tbsp fish sauce
• 6 cloves of garlic, crushed, chopped
• 3 tbsp sugar
• 1/2 tsp black pepper
• 2 pieces of Cream Dory Fillet (cut into halves)
• 2 tbsp vegetable oil

Procedure:

• In a mixing bowl, combine lemon juice, fish sauce, garlic, sugar, pepper
• Stir until sugar is dissolved. Season with pepper.
• Taste and adjust the mixture until you get that sweet, sour, salty and pungent-spicy taste
• Marinate the fish in the mixture for 30 minutes.
• Drain fish and reserve marinade
• Over medium fire, heat oil and cook fish fillets until both sides are golden brown. Set aside.
• In the same pan, cook reserved marinade until golden or syrupy.
• Place the fish fillets, in a platter and drizzle with the caramelized sauce.
• Garnish with cilantro, red chilies, lemon... (if you like)