asian chowder

6 servings
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

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@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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