Ingredients
- 1 tablespoon olive oil
- 1 cup bok choy, julienned
- 1 cup julienned carrots
- 1/2 cup water chestnuts, thinly sliced
- 6 ounces straw mushrooms
- 1 ounce cloud mushrooms, hydrated
- 1 pound red snapper, cut into 1-inch cubes
- 1 1/2 quarts fish stock
- 3 cups milk
- 1 cup coconut milk
- Pinch black sesame seeds
- Pinch ground chili pepper
- 1/4 cup chiffonade of cilantro
- 1 sheet nori, seaweed, cut into thin sheets
- 1 ounce salmon roe
- 4 fried wonton wrappers
- 2 tablespoons chopped green onions
Directions
In a large saucepan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 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 to 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.
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