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Home : Recipes : Spicy ramen with monkfish and pointed cabbage

Spicy ramen with monkfish and pointed cabbage

Ramen can be varied endlessly. Here we have a spicy version with monkfish, pointed cabbage, spring onion, and chili. Start with the noodles, as they take the longest. All our recipes are adapted from godfisk.no

Photo: Norwegian Seafood Council

  • Preparation time: 65 min
  • Difficulty Level: Advanced

Ingredients

Noodles

Soup

Serve with

Method

  • Preheat the oven to 120 °C.
  • Slice the monkfish thinly and lightly dust with cornstarch.
  • Sear the monkfish in rapeseed oil for 1 minute on each side, then set aside.

Noodles

  • Sprinkle baking soda onto parchment paper and bake in the oven for 1 hour.
  • Mix the baked baking soda with hot water until dissolved, add cold water, then the flour.
  • Combine the dough until it forms a crumbly texture and knead for 5 minutes.
  • Wrap the dough in plastic wrap and let rest on the counter for 20 minutes.
  • Knead for another 5 minutes, re-wrap, and chill in the refrigerator for 1 hour.
  • Remove the dough and divide into 4 equal portions.
  • Roll each portion through a pasta machine. Start at the widest setting and gradually reduce thickness to setting 2, one at a time.
  • Cut the noodles by hand or pass through the pasta cutter that comes with the pasta roller. Use plenty of flour to keep the noodles separate.
  • Cook the noodles in boiling water for 2 minutes and 15 seconds.
  • Rinse the noodles in cold water while stirring well.
  • Dip the noodles for a few seconds back into boiling water before placing them in the bowl.

Soup

  • Place water, kombu, and shiitake in a saucepan and heat to 60 °C. Let it steep at this temperature for 1 hour, then strain to keep the broth.
  • Heat the broth to 95 °C, add bonito flakes, and let steep for 1 minute. Strain until clear.
  • Add soy sauce and chili garlic paste.
  • Mix cornstarch with cold water, stir well, and pour into the boiling soup while stirring constantly.

Side Dishes

  • Shred the pointed cabbage and cook for 2 minutes.
  • Finely chop the chili and slice the spring onion thinly.
  • Place noodles, pointed cabbage, and monkfish in the bottom of a soup bowl. Pour hot broth over, then top with spring onion and chili. Drizzle a little sesame oil over.

Tip:Learn more here about where to source the ingredients. Feel free to prepare larger portions of noodles and freeze them. Noodles in frozen state should be cooked for 2 minutes and 30 seconds.

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