When you want to cook to impress, few dishes can top homemade ramen. With a flavorful broth, delicious amberjack, fresh veggies, lots of noodles, and a variety of garnishes, this simple recipe will be hot and ready on the table in minutes.
4x 4oz Amber Jack Fillets (alternatives, salmon, tuna, cod, escolar)
2 cup shiitake mushrooms, cut into quarters
2 tablespoons sesame oil
2 tablespoons low in sodium soy sauce
2 tablespoons local honey
1 teaspoon garlic chili paste
For the broth:
6 cups low in sodium chicken broth or vegetable stock
4oz fresh ramen noodles
2 baby bok choy, roughly chopped
3 tablespoons miso paste
1 green onion, roughly chopped
½ teaspoon hondashi granules (optional)
Take a large frying pan and place over a medium to high heat on the stove, add the oil, when hot add the amber jack filets and mushrooms, cook for 4 to 5 minutes, then carefully turn over each piece of amber jack and stir the mushrooms. Whisk together the soy sauce, honey and chili paste, then pour into the pan, continue to cook the salmon and mushrooms for another 2 to 3 minutes or until the amber jack has cooked through and the sauce has thicken and the mushrooms are tender, remove from the heat.
While the amber jack and mushrooms are cooking, place a medium size saucepan over a high heat on the stove. Add all the broth ingredients, bring to a boil and simmer for 4 to 5 minutes or until the noodle have cooked through, remove from the stove. Taste, adjust seasoning by adding salt or chili paste if you like things a little hotter.
Divide the noodles and broth between four bowls. Top with the amber jack and mushrooms.
Optional Garnishes: soft boiled eggs, chili flakes, furikake or toasted sesame seeds, toasted nori sheet, chili paste or sriracha.
Recipe: Chef Mark Allison