1 quart (32 oz.) 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 Seafood portions (4 oz. each), fresh, thawed or frozen
1 cup (2 oz.) 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 Seafood portions 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.