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Recipe: Asian Chowder
Similar Categories: Asian, Chowder
Yield: 6 Servings
1 tb Olive oil
1 c Julienned bok choy
1 c Julienned carrots
1/2 c Water chestnuts; thinly
-sliced
6 oz Straw mushrooms
1 oz Cloud mushrooms; hydrated
1 lb Red snapper; cut into 1^Ô
-cubes
1 1/2 qt Fish stock
3 c Milk
1 c Coconut milk
1 pn Black sesame seeds
1 pn Ground chili pepper
1/4 c Chiffonade of cilantro
1 Sheet nori; (seaweed cut
-into thin sh
1 oz Salmon roe
4 Fried wonton wrappers
2 tb 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.
1 tb Olive oil
1 c Julienned bok choy
1 c Julienned carrots
1/2 c Water chestnuts; thinly
-sliced
6 oz Straw mushrooms
1 oz Cloud mushrooms; hydrated
1 lb Red snapper; cut into 1^Ô
-cubes
1 1/2 qt Fish stock
3 c Milk
1 c Coconut milk
1 pn Black sesame seeds
1 pn Ground chili pepper
1/4 c Chiffonade of cilantro
1 Sheet nori; (seaweed cut
-into thin sh
1 oz Salmon roe
4 Fried wonton wrappers
2 tb 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.
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