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Asian Chowder

Type: Fish
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 cup 237mlJulienned bok choy
1 cup 110g / 3.9ozJulienned carrots
1/2 cup 118mlWater chestnuts - thinly sliced
6 oz 170gStraw mushrooms
1 oz 28gCloud mushrooms - hydrated
1 lb 454g / 16ozRed snapper - cut into 1" cubes
1 1/2 pints  Fish stock
3 cups 711mlMilk
1 cup 237mlCoconut milk
1 tablespoon 15mlBlack sesame seeds
1 tablespoon 15mlGround chili pepper
1/4 cup 4g / 0.1ozChiffonade of cilantro
1   Nori (seaweed cut into thin sheets)
1 oz 28gSalmon roe
4   Fried wonton wrappers
2 tablespoons 30mlChopped green onions

Recipe Instructions

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.

Ladle the soup into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) - Downloaded from their Web-Site -


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