1. Heat oven to 350 F (175 C), toast the almonds for 5-6 minutes until lightly browned. Cool slightly, then chop fine and mix with the green beans.
2. Heat butter in a skillet over medium-high heat for 3-4 minutes, until it is light brown and smells like caramel. Immediately transfer the butter to a heat proof container to stop the cooking, allow to cool.
3. Make a batter by combining rice flour, cornstarch, turmeric, salt, coconut milk, and water in a mixing bowl and whisking until smooth.
4. Place a non-stick pan over medium heat, then place a 3 x 3-inch (7.5 x 7.5 cm) square cookie cutter in the center of the pan.
5. Add 1 tablespoon (15 ml) of the brown butter to center of cookie cutter.
6. Add a tight, even ¼ inch (1.25 cm) layer of the green bean-almond mixture over the brown butter.
7. Evenly layer the batter over the green bean mixture, 1 tablespoon (15 ml), at a time, until just covered.
8. Cook for 3-4 minutes, or until the top of the batter has almost set, and the edges are crispy and slightly golden brown.
9. Remove the cookie cutter gently, using a paring knife or small offset spatula to release the sides.
10. Flip the ‘crepe’ and cook for 1 minute.
11. Remove from pan. Repeat process for a total of 4 crepes.
1. Heat oil in a medium pan over medium-high heat, add the shallots and cook for 2 minutes, until translucent.
2. Add the garlic and chili and cook for 1 minute, then add the tomatoes and lemon zest and toss to combine and warm through.
3. In a mixing bowl, whisk together the sugar, water, lime juice, vinegar, and fish sauce. Add the mixture to the pan with the tomatoes, toss once and immediately remove from the heat.
4. Before serving, fold in the parsley and mint. Reserve the fish and tomato mixture separately for serving.
1. Line a bamboo steamer with banana leaves and place over a wok of gently boiling water.
2. Season the fish with salt and pepper, then place over the banana leaves, cover, and steam for 4 minutes.
1. Place one ‘crepe’ in the center of large round white plate, with the beans side up.
2. Add the steamed sole overlapping the crepe over the right side.
3. Add 2 tablespoons (30 ml) of Provençale Nuoc Cham over the top far part of the sole filet.
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