Smoked Haddock with Ramen Noodles and Vegetables
2 servings
30 minutes
Smoked pollock with ramen noodles and vegetables is a refined combination of the deeply rich flavor of smoked fish and traditional Japanese ingredients. This recipe reflects the philosophy of Japanese cuisine, where fresh, natural products create a harmony of flavors. The smoky pollock gently pairs with the thin, firm strands of ramen noodles that absorb the aromatic miso broth. Vegetables like mini corn, zucchini, and bamboo shoots add textural variety and freshness, while watercress brings a light spiciness. The dish is completed with kombu seaweed, enriching it with umami depth. This dish is perfect as a warming lunch on a cool day or as an exquisite dinner that immerses you in the atmosphere of Japanese culinary traditions.
1
Soak the seaweed in warm water for 5 minutes. Drain.
- Kombu (kelp): 25 g
2
Place the fish skin-side down in the pan and pour in water. Cover with a lid, bring to a boil, and cook for 5 minutes. Carefully transfer the fish to a plate and sprinkle with chives and black pepper.
- Smoked haddock fillet: 225 g
- Chives: 1 tablespoon
- Ground black pepper: pinch
3
Boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water. Divide into 2 bowls. Bring the miso soup to a boil, add chopped vegetables, and cook for 3 minutes until soft. Pour the soup with vegetables over the noodles, sprinkle with watercress, and top with fish, seaweed, and bamboo.
- Ramen noodles: 250 g
- Miso soup: 1 l
- Baby corn: 50 g
- Courgette: 50 g
- Watercress: 50 g
- Canned bamboo shoots: 12 pieces
- Kombu (kelp): 25 g