Ingredients

• 2 tablespoons oil
• 2 garlic cloves, crushed
• 3 fresh ginger
• 3 fresh lemongrass
• 1 quart chopped clams with juice
• 2 quarts chicken broth
• 1 1/2 lbs rockfish fillets, 2 inch pieces
• 1 lb shrimp
• 12 green mussels
• 1/2 head napa cabbage leaf, 2 inch pieces
• 3 tablespoons oyster sauce
• 1 cup chinese rice wine
• salt
• white pepper
• sesame oil
• 2 stalks green onions, shredded
• 1 fresh parsley leaves, Chinese

Instructions

1. In a large heavy stockpot add oil and bring to a heat add garlic, ginger and lemon grass and light saute for a minute. Add in the clam juice and chicken broth and bring to a boil. Reduce the heat to a simmer and after 5 minutes remove the garlic, ginger and lemon grass. Turn the heat back up add in the rock fish, shrimps, mussels and Napa cabbage and when the stock come back to a boil turn off the heat. Add in the oyster sauce, wine, salt and pepper to taste. Serve in a large soup bowl and add drop of sesame oil and top with green onion and parsley leaves.