Given I'm a West Coaster now, I've also adapted many different types of Asian cuisines into my cooking. The three that most often show up are Chinese, Japanese, and Thai. However, as is typical of a southern cook, all end up with a little bit of my own twist while staying true to their culinary and cultural roots. Last night, I hosted a dinner party for several friends. I made a fish dish which I have actually made very often which, at its core, uses a
"master stock" derived from Chinese cooking traditions. Soon, I will reveal my recipe for this "master stock" which is quite easy to make (if you can acquire all the ingredients) and is suitable for poaching any kind of seafood or poultry and also works quite well as a stock for noodle soup (when properly diluted).
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