Alaska Pollock Tom Yum
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 1 quart (32 oz.) seafood stock |
| 1 c. water |
| 1-2 Tbsp. fish sauce |
| 1 stalk lemongrass (light part only), crushed |
| 2 round slices galangal or ginger (about 1/2-in. thick), peeled |
| 2 cloves garlic, crushed |
| 4 Alaska Pollock fillets (4-oz. ea.), fresh, thawed or frozen |
| 1 c. (2-oz.) straw or crimini mushrooms, sliced |
| sea salt and pepper, to taste |
| 2 Thai chili peppers, sliced into rounds |
| 1 c. cilantro leaves |
| 1 lime, cut into wedges |
Directions:
1. In a large (12-in.) nonstick pan or stockpot, cook seafood stock, water, fish sauce, lemongrass, galangal and garlic over medium-high heat for 5 min. Rinse any ice glaze from frozen Alaska Pollock fillets under cold water. Turn off heat and gently add mushrooms and seafood to liquid, skin side down. Return heat to a simmer.
2. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout.
3. 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.
Nutrition:
Calories: 152; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 83mg; Total Carbs: 5g; Fiber: 1g; Protein: 26g; Sodium: 1040mg;