Text 7573, 108 rader
Skriven 2011-02-23 08:09:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 938
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bass w/Herbed Rice & Coconut-Vegetable Chowder
 Categories: Seafood, Soups, Vegetables, Chilies, Rice
      Yield: 4 servings
 
MMMMM----------------------------BASS---------------------------------
      1 c  All purpose flour
    1/2 c  Water
      1 lg Egg
      2 c  Panko
      6    Pieces striped bass or
           - halibut filets; 4" x 2" x
           - 1/2"
           Vegetable oil (for frying)
           Herbed Rice; warm
           Fresh basil sprigs and/or
           - arugula (for garnish)
           Lime wedges

MMMMM--------------------------CHOWDER-------------------------------
      1 tb Oil
    3/4 c  Chopped onion
      3    Kaffir lime leaves
      3 lg Fresh basil leaves
      1 tb Minced peeled fresh ginger
      1 tb Chopped jalapeño; w/seeds
      1 cl Garlic; crushed
      3 c  Canned unsweetened coconut
           - milk
      2 c  Vegetable broth
     15 oz Bottle fresh carrot juice
    1/4 c  Fine chopped palm sugar
           +=OR=+
    1/4 c  (packed) dark brown sugar
      2 tb Fish sauce
  2 1/2 c  (1/2") cubes peeled
           - red-skinned sweet potato
      2 c  Baby Yukon Gold or baby
           - Dutch yellow potatoes;
           - scrubbed, halved longway,
           - then across
      2 c  Stringless sugar snap peas;
           - in 1/2" pieces
      1    Red bell pepper; in 1/2'
           - dice
      1 lg Carrot; peeled, in
           - matchsticks
 
  Ingredient info: Kaffir lime leaves are leaves of the kaffir
  lime tree. They are sold frozen and sometimes fresh at Asian
  markets. If unavailable, use 1 tablespoon fresh lime juice
  and 1/2 teaspoon grated lime peel for each lime leaf. Canned
  unsweetened coconut milk, fish sauce, and panko are
  available in the Asian foods section of most supermarkets,
  at some specialty foods stores, and at Asian markets.
  
  Happy Noodle restaurant uses local farm-raised hybrid
  striped bass, rated a "Best Choice" by Monterey Bay
  Aquarium's Seafood Watch guide, for this Thai-inspired dish.
  
  For chowder: Heat oil in heavy large pot over medium heat.
  Add next 6 ingredients. Cover and cook until onion is soft,
  stirring occasionally, about 4 minutes. Add coconut milk and
  next 4 ingredients and bring to boil. Reduce heat to low and
  simmer uncovered 1 hour. Strain into large saucepan,
  pressing on solids in strainer. If necessary, simmer broth
  until reduced to 4 cups.
  
  Meanwhile, cook yam cubes in large saucepan of boiling
  salted water until just tender, 6 to 8 minutes. Using
  skimmer, transfer yam to bowl. Add Yukon Gold potatoes to
  same saucepan and cook until just tender, about 10 minutes.
  Drain; add to bowl with yam.
  
  DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool,
  cover separately, and chill.
  
  Bring coconut-carrot broth to simmer over medium heat. Add
  all cooked potatoes, sugar snap peas, red bell pepper, and
  carrot. Simmer until all vegetables are tender, 5 to 6
  minutes.
  
  For fish: Place flour in shallow bowl. Combine 1/2 cup water
  and egg in another shallow bowl; whisk to blend. Place panko
  in third shallow bowl. Sprinkle fish pieces with salt and
  pepper. Coat in flour, then egg mixture, then panko.
  
  Pour enough oil into large nonstick skillet to coat bottom.
  Heat oil over medium-high heat. Add fish to skillet. Cook
  until golden and crisp and just opaque in center, about 3
  minutes per side.
  
  From Happy Noodle Restaurant in Boulder, CO
  
  Bon Appétit | October 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A foolish consistency is the hobgoblin of little minds. -- R.W. Emerson
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