Asian Chowder

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	237ml	Julienned bok choy
1 cup	110g / 3.9oz	Julienned carrots
1/2 cup	118ml	Water chestnuts - thinly sliced
6 oz	170g	Straw mushrooms
1 oz	28g	Cloud mushrooms - hydrated
1 lb	454g / 16oz	Red snapper - cut into 1" cubes
1 1/2 pints		Fish stock
3 cups	711ml	Milk
1 cup	237ml	Coconut milk
1 tablespoon	15ml	Black sesame seeds
1 tablespoon	15ml	Ground chili pepper
1/4 cup	4g / 0.1oz	Chiffonade of cilantro
1		Nori (seaweed cut into thin sheets)
1 oz	28g	Salmon roe
4		Fried wonton wrappers
2 tablespoons	30ml	Chopped 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2435 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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