Thai-Style Cod with Seaweed

Ingredients

• 4 medium pieces dried wakame seaweed soaked in 1 cup hot water (you should have about 3/4 cup seaweed after soaked and chopped)
• 8 oz thick rice noodles
• 2 TBS minced fresh ginger
• 3 medium cloves garlic, pressed
• 1/2 tsp turmeric
• 6 oz can coconut milk
• 1 lb cod cut into 1-inch pieces (thick cut)
• 1/2 cup chopped fresh cilantro
• 1-1/2 cup chopped scallion
• 3 TBS fresh lemon juice
• 2 medium tomatoes, seeds removed and chopped, about 3/4 inch pieces
• 2 cups mung bean sprouts, chopped (Lay out pile of sprouts on cutting board and chop just a couple of times so they aren't as long as usual.)
• salt and white pepper to taste

Directions

1. Rinse and soak wakame seaweed for about 10 minutes, or until soft. Save soaking water.
2. Bring water to a boil and cook noodles according to package directions. When cooked, drain noodles and divide between 4 bowls.
3. While noodle water is coming to a boil, mince ginger and garlic. Heat 1 TBS of the seaweed water in a stainless steel wok or large skillet. Healthy Stir-Fry ginger, garlic and cod in seaweed water for 2 minutes, stirring constantly.
4. Add chopped wakame, turmeric, coconut milk, and the rest of seaweed water and simmer on medium-high heat for about 5 minutes.
5. Add cilantro, scallion, lemon juice, and tomatoes. Turn off heat and season with salt and pepper to taste. Ladle over noodles and top with mung bean sprouts.

Nutrition Highlights

Foods in This Recipe