Manta Ray Bay Hotel - Recipes, Blackened Sashimi

Chef Munn's recipes
	Blackened Sashimi
	Passionate Seafood
	Yapese Fish Chowder
	Vegetable Strudel
	Spicy Thai Beef Tenderloin

Yapese Fish Chowder

8 oz Fresh Fish Fillet Cut In ½" Cubes
48 oz Good Fish Stock
½ Medium Onion Chopped Fine
2 Cloves Garlic Chopped Fine
½" Piece Ginger Chopped Fine
1 Small Carrot Diced
1 Medium Potato Diced
1 Stalk Celery Diced
8 oz Coconut Cream
2 oz Butter
Salt & Pepper to taste

Sauté onion, garlic, ginger, carrot and celery in butter till soft but not browned. Add fish stock and boil rapidly for about 10 minutes. Quantity will reduce slightly and flavors will intensify. Season with salt and pepper if necessary.

Add potato and simmer slowly till potato is almost done (4-5 minutes).

Add coconut cream and simmer another (4-5 minutes).

At last minute add the fish. When the soup returns to the simmer, the fish will be done and you are ready to serve.

With a slotted spoon scoop fish and vegetables into 4 soup bowls and ladle soup over. Serves 4. Other vegetables can be added as well as other seafood like prawns, mussels, squid, etc. Serve with warm French bread.