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
Recipe By :ESSENCE OF EMERIL SHOW #EE2435
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 14:18:58 -0500
From: Meg Antczak <meginny@frontiernet.net>
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