Servings
1
Ingredients
- 1 tablespoon Olive oil
- 1 cup Bok choy,; julienne
- 1 cup Julienne carrots
- 1/2 cup Water chestnuts,; thinly sliced
- 6 ounce 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 cup Chiffonade of cilantro
- 1 Sheet nori seaweed,; cut into thin sheets
- 1 ounce Salmon roe
- 4 Fried wonton wrappers
- 2 tablespoons Chopped green onions
Directions
- 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
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