Marinated Swordfish Steaks with Ramen Noodles and Vegetables
2 servings
60 minutes
Marinated swordfish steaks with ramen noodles and vegetables are a true gastronomic journey into Japanese cuisine. This exquisite recipe combines tender fish meat infused with the aromas of lime, garlic, and spices with the rich flavor of vegetable broth and soft ramen noodles. Grilling gives the fish an appetizing texture and a light smoky note, while fresh green onions add bright notes of freshness to the composition. The tradition of marinating fish in spices comes from Japanese culinary arts, where the balance of flavors and textures is valued. This dish is perfect for both a special dinner and a cozy family lunch, allowing one to enjoy the richness of flavors and dense texture. The harmonious combination of ingredients makes it not only delicious but also aesthetically pleasing.
1
Line a baking sheet with film and sprinkle half of the salt, then place the fish on top. Sprinkle with the remaining salt, black pepper, minced garlic, chopped chili, and coriander. Drizzle with lime juice. Cover with film and place another baking sheet with a weight on top. Leave to marinate overnight.
- Salt: 2 teaspoons
- Swordfish fillet: 2 pieces
- Salt: 2 teaspoons
- Ground black pepper: pinch
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Fresh cilantro (coriander): 2 stems
- Lime juice: 1 tablespoon
2
The next day, heat the broth and cook the vegetables until soft, about 2-3 minutes. Boil the noodles in boiling water until soft, drain, and divide into 2 bowls. Pour the broth with vegetables on top.
- Vegetable broth: 1 l
- Baby vegetables: 75 g
- Ramen noodles: 300 g
3
Brush the fish with a salt mixture. Preheat the grill and lightly oil it. Grill the fish for 2-3 minutes on each side until characteristic stripes appear. Cut the steaks into strips and place them on top of the noodles. Sprinkle with chopped green onions.
- Vegetable oil: to taste
- Spring onion: 4 stems