Asian chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | julienned bok choy |
| 1.00 | cup | julienned carrots |
| ½ | cup | water chestnuts; thinly sliced |
| 6.00 | ounce | straw mushrooms |
| 1.00 | ounce | cloud mushrooms; hydrated |
| 1.00 | pounds | red snapper; cut into 1 cubes |
| 1½ | quart | fish stock |
| 3.00 | cup | milk |
| 1.00 | cup | coconut milk |
| 1.00 | pinch | black sesame seeds |
| 1.00 | pinch | ground chili pepper |
| ¼ | cup | chiffonade of cilantro |
| 1.00 | sheet nori; (seaweed cut into thin sh | |
| 1.00 | ounce | salmon roe |
| 4.00 | fried wonton wrappers | |
| 2.00 | tablespoon | chopped green onions |
Directions
In a large sauce pan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt.
Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers. This recipe yields 6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-17-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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