How to Cook Fish Ramen

ramen with largemouth bass

A lunker fillet meets chewy noodles—what could possibly be extra scrumptious.

Ramen has taken the culinary world by storm in recent times, bearing no resemblance to the gloppy flavor-pack variations that many people have slurped throughout lean tenting journeys. The recipe here’s a countrified riff on a ramen bowl, impressed by the cookbook author Cree Lefavour, through which largemouth bass meets pulled pork in a deeply satisfying broth. This can be a nice use for leftovers from a barbecued pork shoulder, however you may as well use the precooked pulled pork that’s offered in supermarkets; merely rinse off the entire barbecue sauce from the pork first. Crappie, bream, catfish, walleye, or simply about some other white-fleshed fish will stand in for the largemouth bass fillets.

Components | Serves 4

  • 2 largemouth bass fillets,
  • reduce into 4 items (about
  • 2 oz. per serving)
  • 2 Tbsp. butter
  • 8 oz. shiitake mushrooms, sliced
  • 6 cups hen inventory
  • 8 radishes, cleaned and halved
  • 1-inch piece ginger, peeled
  • 1⁄2 cup roasted seaweed (two sheets of nori), shredded
  • 1 tsp. crimson chili flakes
  • 8 oz. ramen noodles (discard
  • the flavoring packet)
  • 4 eggs
  • 1 4-oz. can bamboo shoots, rinsed and drained
  • 8 oz. pulled pork, warmed
  • 1⁄4 cup sliced inexperienced onions
  • 1⁄4 cup chopped recent cilantro
  • Salt and freshly floor black pepper, to style


  1. Mix the butter, mushrooms, and a pinch of salt in a small frying pan over ­medium-high warmth. Cook dinner, stirring continuously, for about 8 minutes, or till the mushrooms are wilted and browned. Put aside.
  2. In a big soup pot mix the inventory, radishes, ginger, seaweed, and chili flakes. Deliver to a boil, cowl, then cut back the warmth to low and simmer for about 20 minutes. Style the inventory, including salt and/or extra chili flakes as desired.
  3. Within the meantime, convey a medium-size pot of water to a boil over medium-high warmth and add the noodles, cooking till simply tender. Use tongs or a slotted spoon to switch equal parts of noodles to 4 soup bowls. Preserve the pot heat.
  4. Add the fish to the simmering inventory and lift the warmth to medium. Cook dinner gently for about 10 minutes, or till the fish is cooked by means of.
  5. In the meantime, convey the water through which you cooked the noodles to barely a simmer and thoroughly add the eggs to the water to poach. (That is simpler in the event you break every egg right into a small bowl or ram­e­kin, taking care to not break the yolk, after which gently tilt every egg into the water from the bowl.) Cook dinner for two minutes, so the whites are agency however the yolks stay runny, then switch to a plate.
  6. Construct the ramen bowls: With a slotted spoon, divide the fish among the many soup bowls, atop the noodles. Take away the ginger from the inventory and discard. Divide the radishes among the many bowls together with the bamboo shoots, the pulled pork, and the reserved mushrooms. Return the inventory to a boil after which ladle into the bowls. High every bowl with a poached egg, garnish with the inexperienced onions and cilantro, and serve.

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