Asian Chowder

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

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