1 quart (950ml) seafood stock
1 cup water
1-2 Tablespoons fish sauce
1 lemongrass stalk (light part only), crushed
2 round slices galangal or ginger (about 1/2-inch thick), peeled
2 cloves garlic, crushed
4 Alaska Pollock portions (around 100g each), fresh, thawed or frozen
1 cup straw or crimini mushrooms, sliced
Sea salt and pepper, to taste
2 Thai chili peppers, sliced into rounds
1 cup cilantro leaves
1 lime, cut in 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 chili pepper slices, cilantro and lime wedge.