Asian Coconut Fish Chowder Recipes

COCONUT FISH CHOWDER

Steps:

• Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
• Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

BASS WITH HERBED RICE AND COCONUT-VEGETABLE CHOWDER

Steps:

• 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.

ASIAN COCONUT FISH CHOWDER

Steps:

• Heat butter in a large saucepan or small stockpot over medium heat. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
• Reduce heat to low. Add coconut milk, and bring almost to a simmer. Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.