Deep-fried
tropical dessert

Dishes prepared by William Bruhl of Ryan's Grill on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox and is rebroadcast at the same time Saturday.

Here are some of Bruhl's recipes:

Banana-Coconut Spring Rolls

2 bananas, halved crosswise
1 tablespoon shredded coconut
1 teaspoon sugar
2 lumpia wrappers
1 egg white
Vegetable oil for frying
1 tablespoon Ginger-Allspice Sugar (recipe follows)
1 1/2 tablespoons commercially prepared caramel fudge sauce

Roll banana pieces in sugar until well coated; shake off excess. Roll in shredded coconut to coat.

Baste a lumpia wrapper with egg white. Roll a banana tightly in the wrapper, beginning at one corner and folding in the corners at the sides. Repeat with remaining lumpia wrapper and banana halves.

Heat oil to 360 degrees. Gently drop lumpia into oil and cook until golden brown, 2 to 3 minutes. Remove lumpia and drain on a clean towel.

Roll in Ginger-Allspice Sugar. Serve lumpia cut in half diagonally, with caramel sauce.

Ginger-Allspice Sugar

4 cups sugar
6 tablespoons ground allspice
3 tablespoons ground ginger

Combine ingredients. Store at room temperature until needed.

Mahimahi with Ginger-Mirin Glaze

4 6-ounce mahimahi fillets
>> Ginger-Mirin Marinade:
2 cups aji mirin
2 tablespoons soy sauce
1 1/2 teaspoons ginger, minced
1 1/2 tablespoons onion, minced
1 tablespoon garlic, minced
1 tablespoon sesame oil

Combine marinade ingredients and marinate mahi fillets 6 to 10 hours. Reserve excess marinade for basting.

Preheat oven to 400 degrees. Place fillets into a heavy, oven-safe sauté pan and pour about 1/4 cup mirin-ginger marinade over each fillet. Place fish into oven, and cook until caramelized and sauce is bubbling.

Serve fish with Asian-style slaw. Pour remaining glaze from the hot pan over the fish, allowing sauce to pool onto the plate.

Nutritional information unavailable.

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