- In a large (12-inch) nonstick pan or stockpot, heat broth, onion, fish sauce, chili oil, ginger, chili flakes, coriander and cloves over high heat until simmering. Cook 5 minutes or until onion is soft. Rinse any ice glaze from frozen Alaska Pollock fillets 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 fillet in a soup bowl. Ladle on 1 cup broth. Garnish with mushrooms, sprouts, basil leaves, cilantro and lime wedge.
Nutrients per serving: 364 calories, 4g total fat, 0.6g saturated fat, 9% calories from fat, 81mg cholesterol, 31g protein, 51g carbohydrate, 4g fiber, 1321mg sodium, 40mg calcium, and 500mg omega-3 fatty acids.