Fish & Mushroom Chowder
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Ingredients
- 1 onion, white or purple, diced
- 1 tablespoon bacon fat
- 1 large daikon, diced
- 1 carrot, diced
- 3-4 spring onions, sliced
- 1-2 bunches fresh coriander, choppped
- 4 Pangasius fillets, cut into 1 inch pieces
- 4 Barramundi fillets, cut into 1 inch pieces
- 2 cups mushroom stock, or vegetable stock
- 2 cans evaporated milk
- 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
- 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
- salt and black pepper, to taste
Instructions
- In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
- Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
- Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
- Ladle into bowls and enjoy.
Notes
For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.