Friday, October 1st, 2010 | posted by wendy
4 oz. dried Thai rice sticks (noodles)…about half a bag, follow soaking instruction on bag
4 c chicken stock
2 c fish stock (available at Monahan’s)
1 bunch scallions (sliced thin, including some of the green part)
1 T grated fresh ginger
4 T chopped fresh mint
4 T chopped fresh basil
4 T chopped fresh cilantro
3 t finely chopped jalapeños
2 bunches of choy sum chopped in 2-3 inch slices (or baby bok choy)
28 Manila clams
24 large shrimp peeled & deveined
1 lb. pollack (or other firm textured, white fish)
2 t Sriracha sauce
1T fish sauce
juice of 2 limes
3 T olive oil
Sauté scallions, garlic and ginger in a large pot with the olive oil until just translucent. Add the chicken and fish stocks (the fish stock will provide a bit more flavor and health)…add the choy sum and simmer for 5 minutes. Add the shrimp, fish, basil, mint, fish sauce and Siracha and simmer about another 5 minutes. Then add the clams and continue to simmer until the fish is opaque in the center and the clams are open. Squeeze the limes over each serving and garnish with the fresh cilantro.
