Thai-Style Cod with SeaweedThai restaurants are very popular. Yet, sometimes the dishes are too rich for some people. This Thai-style dish is a rich tasting, healthy version we created for you with many nutritional benefits. It is another delicious way to include more sea vegetables in your diet.
Prep and Cook Time: 30 minutes
- 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
- Rinse and soak wakame seaweed for about 10 minutes, or until soft. Save soaking water.
- Bring water to a boil and cook noodles according to package directions. When cooked, drain noodles and divide between 4 bowls.
- 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.
- Add chopped wakame, turmeric, coconut milk, and the rest of seaweed water and simmer on medium-high heat for about 5 minutes.
- 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.