Thai-Style Cod with Seaweed

Thai 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
Serves 4

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 betwee
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.