Asian Chowder

Total Time:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

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 dried cloud mushrooms, rehydrated
  • Salt and pepper
  • 1 pound red snapper, cut into 1-inch cubes
  • 1 quart fish, chicken, or vegetable stock, or a combination of
  • 1 1/2 cups milk
  • 1 cup coconut milk
  • Pinch black sesame seeds
  • Pinch ground chili pepper
  • 1/4 cup chiffonade cilantro leaves
  • 1 sheet nori (seaweed), cut into thin strips
  • 1 ounce salmon roe
  • 4 fried wonton wrappers
  • 2 tablespoons chopped green onions
Directions
  • In a tagine or 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. Cover with lid and simmer for 15 minutes or until fish is cooked through.

  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Santa Barbara Clam Chowder