Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup bok choy, julienned

  3. 1 cup julienned carrots

  4. 1/2 cup water chestnuts, thinly sliced

  5. 6 ounces straw mushrooms

  6. 1 ounce cloud mushrooms, hydrated

  7. 1 pound red snapper, cut into 1-inch cubes

  8. 1 1/2 quarts fish stock

  9. 3 cups milk

  10. 1 cup coconut milk Pinch black sesame seeds Pinch ground chili pepper

  11. 1/4 cup chiffonade of cilantro

  12. 1 sheet nori, seaweed, cut into thin sheets

  13. 1 ounce salmon roe

  14. 4 fried wonton wrappers

  15. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. In a large sauce pan, heat the olive oil. When the oil is hot, sauté the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Sauté 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 15-20 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


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