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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Asian seafood soup. Ingredients:
2 tablespoons oil |
2 garlic cloves, crushed |
3 fresh ginger |
3 fresh lemongrass |
1 quart chopped clams with juice |
2 quarts chicken broth |
1 1/2 lbs rockfish fillets, 2 inch pieces |
1 lb shrimp |
12 green mussels |
1/2 head napa cabbage leaf, 2 inch pieces |
3 tablespoons oyster sauce |
1 cup chinese rice wine |
salt |
white pepper |
sesame oil |
2 stalks green onions, shredded |
1 fresh parsley leaves, chinese |
Directions:
1. In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.
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