[edit] Ingredients
1 |
tablespoon Olive oil |
1 |
cup Julienned bok choy |
1 |
cup Julienned carrots |
½ |
cup Water chestnuts thinly sliced |
6 |
ounces Straw mushrooms |
1 |
ounce Cloud mushrooms hydrated |
1 |
pound Red snapper cut into 1" cubes |
1 ½ |
quarts Fish stock |
3 |
cups Milk |
1 |
cup Coconut milk |
1 |
|
1 |
pch Ground chili pepper |
¼ |
cup Chiffonade of cilantro |
1 |
sht Nori (seaweed cut into thin sheets) |
1 |
ounce Salmon roe |
4 |
Fried wonton wrappers |
2 |
tablespoons Chopped green onions |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Ladle the soup into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers. |
Step 3 |
[edit] About Asian Chowder
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