Alaska Pollock Tom Yum
Recipe courtesy of Alaska Seafood Marketing Institute.
1 quart (32 ounces) seafood stock
1 cup water
1 to 2 tablespoons fish sauce
1 stalk lemongrass (light part only), crushed
2 round slices galangal or gingerroot (about 1/2-inch thick), peeled
2 cloves garlic, crushed
4 (4-ounce) Alaska Pollock fillets, fresh, thawed or frozen
1 cup (2 ounces) straw or crimini mushrooms, sliced
Sea salt and freshly ground black pepper, to taste
2 Thai chile peppers, sliced into rounds
1 cup cilantro leaves
1 lime, cut into wedges
- 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 Pollock fillets 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 chile pepper slices, cilantro and lime wedge.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 152; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 83mg; Total Carbs: 5g; Fiber: 1g; Protein: 26g; Sodium: 1040mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.