Ingredients
Chowder
- 1 tablespoon vegetable oil
- 3/4 cup chopped onion
- 3 kaffir lime leaves
- 3 large fresh basil leaves
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon chopped jalapeño chile with seeds
- 1 garlic clove, crushed
- 3 cups canned unsweetened coconut milk
- 2 cups vegetable broth
- 1 15.2-ounce bottle fresh carrot juice
- 1/4 cup finely chopped palm sugar or (packed) dark brown sugar
- 2 tablespoons fish sauce
- 2 1/2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from 1 pound)
- 2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
- 2 cups stringless sugar snap peas, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch cubes
- 1 large carrot, peeled, cut into matchstick-size strips
Fish
- 1 cup all purpose flour
- 1/2 cup water
- 1 large egg
- 2 cups panko (Japanese breadcrumbs)
- 6 4x2x1/2-inch pieces striped bass or halibut fillets
- Vegetable oil (for frying)
- Herbed Rice (click for recipe), warm
- Fresh basil sprigs and/or arugula (for garnish)
- Lime wedges
Description
Coconut Water And Fish Sauce Enliven This Thai-inspired Chowder.
Bon Appetit Magazine
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