Ming’s Ponzu-Soy Vinaigrette makes for a great marinade, sauce, or dressing. Made with citrus, ponzu is wildly popular in Japanese cuisine. It’s also incredibly versatile, as Ming demonstrates with his Oven-Roasted Swordfish with Lentil de Puy Salad and Grilled Ponzu-Marinated Chicken with Orzo Risotto. In addition to the risotto, Ming re-interprets another Italian favorite, carpaccio, by using broiled shrimp. Then, Ming pays a visit to Marco in Boston’s North End, where chef Marc Orfaly shows him the traditional preparation for carpaccio. Back in the studio, guest chef Patricia Yeo of AZ in New York makes a tantalizing Whole Fried Fish with Sizzling Lime-Ponzu Sauce and Pineapple Fried Rice.
