Hake in tempura with ramen noodles, watercress and chili
4 servings
45 minutes
Tempura hake with ramen, watercress, and chili is an exquisite dish of Japanese cuisine that combines crispy fish in airy batter with fragrant noodles soaked in rich vegetable broth. Tempura, known for its lightness and crunchy texture, perfectly complements the softness of ramen. Watercress and sprouts add freshness, while spicy chili adds zest. This dish not only delights the palate but also offers a harmonious balance of textures and aromas. Tempura hake with ramen is an excellent choice for those looking to enjoy Japanese gastronomy while immersing themselves in its delicate blend of traditions and modern culinary trends.
1
Cook the noodles in boiling water until soft. Drain and rinse under cold water. Divide into 2 bowls.
- Ramen noodles: 300 g
2
Mix the egg, beer, baking soda, salt, and pepper, then add flour. Mix well. Heat oil in a wok.
- Chicken egg: 0.5 piece
- Lager (pale beer): 125 ml
- Baking soda: pinch
- Salt: to taste
- Ground white pepper: to taste
- Wheat flour: 50 g
- Vegetable oil: 400 ml
3
Cut the fish into 8 pieces, removing the skin and dusting with a little flour. Then dip in batter and fry in hot oil for 5 minutes until cooked and golden brown.
- Hake fillet: 400 g
- Wheat flour: 50 g
4
Pour the broth into a pot, bring to a boil, and add the noodles. Top with watercress and sprouts. Then add the fish and sprinkle with chopped green onions and chili.
- Vegetable broth: 1 l
- Watercress: 50 g
- Bean sprouts: 0.3 glass
- Hake fillet: 400 g
- Spring onion: 6 stems
- Red chili pepper: 1 piece
