Alaska Seafood Pho
Recipe courtesy of Alaska Seafood Marketing Institute.
1-quart (32 ounces) chicken or vegetable broth
1 cup sliced white onion
1 1/2 teaspoons fish sauce
1/2 to 1 teaspoon chili oil
1-inch piece fresh gingerroot, peeled and sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
4 (4-ounce) Alaska Seafood portions, fresh, thawed or frozen
2 cups (about 8 ounces) fully cooked rice noodles
1/2 to 1 cup enoki mushrooms
1/2 to 1 cup mung bean sprouts
1/4 to 1/2 cup Thai basil leaves
1/4 to 1/2 cup cilantro leaves
4 lime wedges
- In a large (12-inch) nonstick pan or stockpot, heat broth, onion, fish sauce, chili oil, ginger, red pepper flakes, coriander and cloves over high heat until simmering. Cook 5 minutes or until onion is soft.
- Rinse any ice glaze from frozen Alaska Seafood portions under cold water.
- Turn off heat and gently add 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.
- To Serve: Place 1/2 cup noodles and a seafood portion in a soup bowl. Ladle on 1 cup broth. Garnish with mushrooms, sprouts, basil leaves, cilantro and lime wedge.
Makes 4 servings.
Variation: If using Alaska Crab, omit resting phase. Shell crab, if desired.
Nutritional Information Per Serving (1/4 of recipe using Alaska Pollock): Calories: 364; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 81mg; Total Carbs: 51g; Fiber: 4g; Protein: 31g; Sodium: 1321mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.