Alaska Seafood Tom Yum

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


  • 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


  • 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


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