Asian Chowder Recipe

1. 1

   In a large sauce pan, heat the extra virgin olive oil.

2. 2

   When the oil is warm, saute/fry the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms.

3. 3

   Saute/fry for 3 to 4 min or possibly till the vegetables wilt.

4. 4

   Season with salt and pepper.

5. 5

   Stir in the snapper.

6. 6

   Whisk in the fish stock, lowfat milk and coconut lowfat milk.

7. 7

   Bring the liquid up to a boil and reduce to a simmer.

8. 8

   Simmer for 15 to 20 min.

9. 9

   Season the chowder with the black sesame seeds and chili pepper.

10. 10

    Stir in the cilantro and seaweed.

11. 11

    Bring the liquid back up to a boil.

12. 12

    Ladle the soup into a shallow bowl.

13. 13

    Garnish the soup with the salmon roe and green onions.

14. 14

    Serve with the fried wonton wrappers.

15. 15

    This recipe yields 6 to 8 servings.

No additional tips available.