Yield: 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|
|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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