Instructions: 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

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