Title: Asian chowder
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 tb Olive oil
      1 c  Bok choy,; julienne
      1 c  Julienne carrots
    1/2 c  Water chestnuts,; thinly
           -sliced
      6 oz Straw mushrooms
      1 oz Cloud mushrooms,; hydrated
      1 lb Red snapper,; cut into
           -1-inch cubes
  1 1/2 qt Fish stock
      3 c  Milk
      1 c  Coconut milk
           Pinch black sesame seeds
           Pinch ground chili pepper
    1/4 c  Chiffonade of cilantro
      1    Sheet nori seaweed,; cut
           -into thin sheets
      1 oz Salmon roe
      4    Fried wonton wrappers
      2 tb Chopped green onions
 
  In a large sauce pan, heat the olive oil. When the oil is hot, saut_
  the bok choy, carrots, water chestnuts, straw mushrooms and cloud
  mushrooms. Saut_ for 3-4 minutes or until the vegetables wilt. Season
  with salt and pepper. Stir in the snapper. Whisk in the fish stock,
  milk and coconut milk. Bring the liquid up to a boil and reduce to a
  simmer. Simmer for 15-20 minutes. Season the chowder with the black
  sesame seeds and chili pepper. Stir in the cilantro and seaweed.
  Bring the liquid back up to a boil. Ladle the soup in a shallow bowl.
  Garnish the soup with the salmon roe and green onions. Serve with the
  fried wonton wrappers.
  
  Yield: 6-8 servings