Asian Chowder

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Title: Asian Chowder
Yield: 1 Servings


1 tb Olive oil
1 c Bok choy,; julienne
1 c Julienne carrots
1/2 c Water chestnuts,; thinly
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

Posted to MC-Recipe Digest V1 #289

Date: Sat, 9 Nov 1996 14:18:58 -0500

From: Meg Antczak