INGREDIENTS

INSTRUCTIONS

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@krypto.net"  Per serving: 1227
Calories (kcal); 79g Total Fat; (59% calories from  fat); 30g Protein;
92g Carbohydrate; 108mg Cholesterol; 2647mg Sodium  Food Exchanges: 5
1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0  Fruit; 15 Fat; 0
Other Carbohydrates  Recipe by: Ming Tsai  Converted by MM_Buster
v2.0n.

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