Ingredients
- 1 1 quart (32 oz.) seafood stock
- 1 cup 1 cup water
- 1-2 Tablespoons 1-2 Tablespoons fish sauce
- 1 1 lemongrass stalk (light part only), crushed
- 2 2 round slices galangal or ginger (about 1/2-inch thick), peeled
- 2 cloves 2 cloves garlic, crushed
- 4 4 Alaska Seafood portions (4 oz. each), fresh, thawed or frozen
- 1 cup 1 cup (2 oz.) straw or crimini mushrooms, sliced
- Sea salt and pepper, to taste
- 2 2 Thai chili peppers, sliced into rounds
- 1 cup 1 cup cilantro leaves
- 1 1 lime, cut in wedges
Servings:
Units:
Instructions
- In a large (12-inch) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat
- for 5 minutes. Rinse any ice glaze from frozen Alaska Seafood portions under cold water. Turn off heat and gently add mushrooms and seafood
- to liquid, skin side down. 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 galangal slices. Season to taste with salt and pepper. Portion seafood and broth into bowls. Garnish with chili
- pepper slices, cilantro and lime wedge.
Share this Recipe
