|Olive oil; to cook|
|4 cups||Basmati rice|
|5 larges||Shallots; minced|
|2 tablespoons||Minced ginger|
|2 tablespoons||Minced garlic|
|Salt; to taste|
|Freshly-ground white pepper; to taste|
|7 cups||Chicken stock|
|½ pounds||Prince Edward Island mussels; scrubbed|
|½ pounds||Clams; scrubbed|
|(manila; count necks, and little necks)|
|½ cup||White wine|
|6 ounces||Chilean bass; diced 1/2" thick|
|6 ounces||Salmon; diced 1/2" thick|
|6 ounces||Halibut; diced 1/2" thick|
|2 cups||Snow peas; blanched|
|=== THAI BIRD CHILE AIOLI ===|
|1 tablespoon||Minced Thai bird chiles|
|2 cups||Canola oil|
|1 tablespoon||Fresh lemon juice|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a hot oven-proof skillet coated with olive oil, sautee rice, shallots, 1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning.
Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.
In a hot large saute pan coated with olive oil, saute garlic and ginger.
Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.
For the Thai Bird Chile Aioli: In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season.
Will keep in the refrigerator for 2 weeks.
For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.
This recipe yields 6 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B32) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 1227 Calories (kcal); 79g Total Fat; (59% calories from fat); 30g Protein; 92g Carbohydrate; 108mg Cholesterol; 2647mg Sodium Food Exchanges: 5½ Grain(Starch); 2 ½ Lean Meat; 1 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.