minutes, or until the broth is reduced by about a third.

4. Strain the liquid through a china cap (chinoise) or strainer into a clean saucepan. Put enough pressure on the solids to extract all the remaining liquid, then discard the solids.

5. Bring the broth to a simmer and add the green onions and carrot. Take the pan off the heat and set it aside. When the vegetables are tender, remove them with a slotted spoon and set aside.

6. Light a charcoal barbecue with the hardwood charcoal. Clean the grate and coat it with vegetable oil.

7. Season the tilapia with half the salt and pepper. Grill the fish 3 to 4 minutes per side, turning once, or until it is cooked through. Use a wide, flexible spatula to he lp turn the fish over.

8. Heat the sesame and canola oils in a medium skillet. Toss the shrimp in the wasabi powder. Dry the scallops with paper towels and season with the remaining salt and pepper.

9. Sauté the shrimp and scallops until cooked through, turning once. Cook the shrimp until they are pink in the center and the scallops until lightly golden on both sides.

10. To serve the fish, heat large shallow soup bowls in the oven and bring the broth to a simmer.

11. Spoon a portion of the hot chili sauce in the bottom of each bowl. Scatter the blanched carrots and green onions over the bottom of the bowl. Ladle in half of the hot broth and gently stir with the chili sauce.

12. Lay a tilapia fillet and some shrimp and scallops in the center of each serving bowl and ladle the remaining hot broth over the top. Scatter the basil over the seafood and serve immediately.

Serves 4

You may wish to grill the shrimp and scallops instead ofs autéing them. Ifs o,

season them with salt and pepper and moisten with a mixture of the sesame and

canola oils. Grill quickly, turning once, until the shellfish are cooked through.

Proceed with the rest of the recipe as directed.