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Recipe Name: Asian Chowder Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Olive oil
1 Cup(s) Bok choy, julienne
1 Cup(s) Julienne carrots
1/2 Cup(s) Water chestnuts, thinly
6 Ounce(s) Straw mushrooms
1 Ounce(s) Cloud mushrooms, hydrated
1 Pound(s) Red snapper, cut into
1-inch cubes
1 1/2 Quart(s) Fish stock
3 Cup(s) Milk
1 Cup(s) Coconut milk
Pinch black sesame seeds
Pinch ground chili pepper
1/4 Cup(s) Chiffonade of cilantro
1 Sheet nori seaweed, cut
into thin sheets
1 Ounce(s) Salmon roe
4 Fried wonton wrappers
2 Tablespoon(s) Chopped green onions
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 <>

Nutrition (calculated from recipe ingredients)
Calories: 1313
Calories From Fat: 771
Total Fat: 89.3g
Cholesterol: 72.5mg
Sodium: 3738.7mg
Potassium: 4223.9mg
Carbohydrates: 70.4g
Fiber: 10.5g
Sugar: 43.4g
Protein: 69.2g

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