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    Alaska Seafood Tom Yum

    Makes 4 servings, prep time 10 minutes with a cook time of 15 minutes.
    Prep Time10 minutes
    Cook Time15 minutes

    Ingredients

    • 1 quart seafood/fish stock
    • 1 cup filtered water
    • 1 to 2 Tablespoons fish sauce
    • 1 lemongrass stalk light part only, crushed
    • 2 round slices of ginger about 1/2 inch thick, peeled
    • 2 cloves garlic crushed
    • 1 pound Pacific cod filets
    • 1 cup straw or crimini mushrooms sliced
    • Sea salt and pepper to taste
    • 2 Thai chili peppers sliced into rounds
    • 1 cup cilantro leaves
    • 1 lime cut in wedges

    Instructions

    • In a large (12-inch) pan or stockpot, cook stock, water, fish sauce, lemongrass, ginger and garlic over medium-high heat for 5 minutes. Turn off heat and gently add mushrooms and seafood, skin side down, to liquid. Return heat to a simmer.
    • Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.
    • Remove lemongrass and ginger slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Serve with chile pepper slices, cilantro and lime wedge.
    • ASMI

    Notes

    We prefer a mix of keta salmon and pacific cod for this recipe!