THAI BOUILLABAISSE
Michael Wong | Chef | Franklin Embassy Suites My dish is a modern interpretation of the classic French bouillabaisse, reimagined through the lens of Thai flavors. The broth marries cream and coconut milk with lemongrass, kaffir lime, and Thai curry paste for an aromatic base that is both comforting and vibrant—flavors I grew up with during my childhood in Southeast Asia. This dish is both a tribute to my heritage and a celebration of culinary harmony between East and West.
Ingredients
.5 tbsp Lime Juice, fresh squeezed .5 tbsp Brown Sugar 2 oz Heavy Cream 2 oz Coconut Milk, unsweetened
3 U-10 prawns, peeled & deveined, tail on 2 New Zealand Mussels 4 oz Striped Bass (skin-on) 1 tbsp Olive oil 1 tbsp Shallot, finely sliced
1 tsp Garlic, minced 1 Lemongrass Stalk 1 Kaffir Lime Leaf 2 oz Fennel Bulb, shaved thin 2 oz Shimeji Mushrooms 2 tbsp White Wine 1 tbsp Thai Red Curry Paste
6 oz Seafood Stock 1 tbsp Fish Sauce
Instructions
1.Heat saucepan with olive oil. Sauté shallots, garlic, and fennel until translucent (2-3 minutes). 2.Add lemongrass, kaffir lime leaf, and red curry paste. Stir until aromatic. 3.Deglaze with white wine and reduce by half. Add seafood stock, coconut milk, and heavy cream. 4.Bring to a gentle simmer. 5.Season with fish sauce and stir in brown sugar until dissolved. Adjust seasoning with salt and pepper. 6.Let flavors infuse for 6-8 minutes. 7.Strain broth into a clean saucepan. Keep warm. 8.Add mussels to the strained broth, cover, and cook until they open (2-3 minutes). 9.Pan-sear the striped bass, skin side down, until crisp (2 minutes). 10.Grill prawns on both sides until done and opaque (about 2 minutes). Season to taste with salt and pepper. 11.Quick sauté shimeji mushrooms in a hot pan for 30 seconds to 1 minute. Season with salt and pepper. 12.Taste and adjust broth with lime juice to bring out depth, flavor, and brightness. 13.Ladle aromatic coconut-cream broth into a warmed bowl. Arrange bass, prawns, and mussels. 14.Nestle fennel slices and shimeji mushrooms around. 15.Garnish with pea tendrils.
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