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Asian Chowder Recipe
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To make Asian Chowder you will need
Ingredients
| 1 | tablespoon | Olive oil | | 1 | cup | Bok choy,; julienne | | 1 | cup | Julienne carrots | | 1/2 | cups | Water chestnuts,; thinly sliced | | 6 | ounces | Straw mushrooms | | 1 | ounce | Cloud mushrooms,; hydrated | | 1 | pound | Red snapper,; cut into 1-inch cubes | | 1 1/2 | quarts | Fish stock | | 3 | cups | Milk | | 1 | cup | Coconut milk | | | Pinch black sesame seeds | | | Pinch ground chili pepper | | 1/4 | cups | Chiffonade of cilantro | | 1 | | Sheet nori seaweed,; cut into thin sheets | | 1 | ounce | Salmon roe | | 4 | | Fried wonton wrappers | | 2 | tablespoons | Chopped green onions |
Instructions
In a large sauce pan, heat the olive oil. When the oil is hot, saut_ the
bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.
Saut_ for 3-4 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
15-20 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 in a shallow bowl. Garnish the soup with the salmon
roe and green onions. Serve with the fried wonton wrappers.
Enjoy your Asian Chowder
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Wed 6 Aug 2008
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