| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Dairy | Asian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Bok choy,; julienne |
| 1 | c | Julienne carrots |
| 1/2 | c | Water chestnuts,; thinly sliced |
| 6 | oz | Straw mushrooms |
| 1 | oz | Cloud mushrooms,; hydrated |
| 1 | lb | Red snapper,; cut into 1-inch cubes |
| 1 1/2 | qt | Fish stock |
| 3 | c | Milk |
| 1 | c | Coconut milk |
| Pinch black sesame seeds | ||
| Pinch ground chili pepper | ||
| 1/4 | c | Chiffonade of cilantro |
| 1 | Sheet nori seaweed,; cut into thin sheets | |
| 1 | oz | Salmon roe |
| 4 | Fried wonton wrappers | |
| 2 | tb | 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. Yield: 6-8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2435 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 14:18:58 -0500 From: Meg Antczak <meginny@frontiernet.net>
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