Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 c. Julienned bok choy
- 1 c. Julienned carrots
- 1/2 c. Water chestnuts thinly sliced
- 6 ounce Straw mushrooms
- 1 ounce Cloud mushrooms hydrated
- 1 lb Red snapper cut into 1" cubes
- 1 1/2 quart Fish stock
- 3 c. Lowfat milk
- 1 c. Coconut lowfat milk
- 1 pch Black sesame seeds
- 1 pch Grnd chili pepper
- 1/4 c. Chiffonade of cilantro
- 1 sht Nori (seaweed cut into thin sheets)
- 1 ounce Salmon roe
- 4 x Fried wonton wrappers
- 2 Tbsp. Minced green onions
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Asian Chowder
Servings: 6
Directions
- In a large sauce pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute/fry for 3 to 4 min or possibly till the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, lowfat milk and coconut lowfat milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 min. 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 into a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.
- This recipe yields 6 to 8 servings.
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