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Name: Asian Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Red snapper,; cut into; 1 oz Salmon roe; 1 c Coconut milk; 4 Fried wonton wrappers; 1 c Bok choy,; julienne; 3 c milk; 1 tb olive oil; 1 c Julienne carrots; 1/2 c Water chestnuts,; thinly; 1 oz Cloud mushrooms,; hydrated; 1/4 c Chiffonade of cilantro; 2 tb Green Onions chopped; Pinch ground chili pepper; 6 oz Straw mushrooms; 1 Sheet nori seaweed,; cut; 1 1/2 qt Fish stock; Pinch black sesame seeds

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INGREDIENTS

1 lb Red snapper,; cut into
1 oz Salmon roe
1 c Coconut milk
4 Fried wonton wrappers
1 c Bok choy,; julienne
3 c milk
1 tb olive oil
1 c Julienne carrots
1/2 c Water chestnuts,; thinly
1 oz Cloud mushrooms,; hydrated
1/4 c Chiffonade of cilantro
2 tb Green Onions ; chopped
Pinch ground chili pepper
6 oz Straw mushrooms
1 Sheet nori seaweed,; cut
1 1/2 qt Fish stock
Pinch black sesame seeds

Servings

INSTRUCTIONS

In a large sauce pan, heat the olive oil. When the oil is hot, saut_ the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saut_ for 3-4 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 15-20 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. Yield: 6-8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2435 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 14:18:58 -0500 From: Meg Antczak

NOTES

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Asian Chowder

1 lb Red snapper,; cut into
1 oz Salmon roe
1 c Coconut milk
4 Fried wonton wrappers
1 c Bok choy,; julienne
3 c milk
1 tb olive oil
1 c Julienne carrots
1/2 c Water chestnuts,; thinly
1 oz Cloud mushrooms,; hydrated
1/4 c Chiffonade of cilantro
2 tb Green Onions chopped
 Pinch ground chili pepper
6 oz Straw mushrooms
1 Sheet nori seaweed,; cut
1 1/2 qt Fish stock
 Pinch black sesame seeds

In a large sauce pan, heat the olive oil. When the oil is hot, saut_ the  bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.  Saut_ for 3-4 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  15-20 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.    Yield: 6-8 servings  Recipe By     :ESSENCE OF EMERIL SHOW #EE2435    Posted to MC-Recipe Digest V1 #289    Date: Sat, 9 Nov 1996 14:18:58 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (2722g)
Recipe Makes: 1 Servings

Calories: 993
Calories from Fat: 630 (63%)

Amt Per Serving		% DV

	Total Fat 70.1g	93 %
	Saturated Fat 49g	245 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 4.4g
Cholesterol 134.6mg		41 %
Sodium 3121.2mg		108 %
Potassium 3726.4mg		98 %
Total Carbohydrate 45.1g		13 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 34.4g
Protein 57.3g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 993

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