Oak Street Bouillabaisse

Instructions

Oak Street Bouillabaise

Recipe provided by Chef Keith Dusko, Chiba Sushi

Method

-      Heat oil in large pot and saute onions and lemongrass, 5 minutes

-      Add 1 quart of water and simmer 30 minutes

-      Strain and add Hondashi, oyster sauce, tom yum paste, lemon and lime juice and red miso

-      Bring mixture to a boil and add remaining ingredients. Cook through and serve with jasmine rice

Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 stalk lemongrass, chopped
  • ¾ tablespoon Hondashi
  • 4 tablespoons oyster sauce
  • 2½ tablespoons tom yum paste
  • 2½ tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon red miso
  • 6 Louisiana crawfish
  • 6 calamari tubes
  • 6 calamari tentacles
  • 6 mussels
  • 2 ounces grouper, halved
  • 2 ounces salmon slices
  • 2 small heads baby bok choy

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