Makes 4 servings, prep time 10 minutes with a cook time of 15 minutes.
1 to 2Tablespoonsfish sauce
1lemongrass stalklight part only, crushed
2round slices of gingerabout 1/2 inch thick, peeled
1poundPacific cod filets
1cupstraw or crimini mushroomssliced
Sea salt and pepperto taste
2Thai chili pepperssliced into rounds
1limecut 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.
We prefer a mix of keta salmon and pacific cod for this recipe!