Asian Chowder (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 cup bok choy, julienned |
1 cup julienned carrots |
1/2 cup 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 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:
1. In a large saucepan, 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. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.
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