Wild Alaska pollock chilli ramen recipe
Everybody loves ramen
Who doesn't love to slurp their way through a delicious bowl of ramen? If you want to try something a little different next time you're whipping up a bowl of yumminess, give some wild Alaska pollock fillets a go. Pollock has a similar flavour to haddock or cod, just slightly stronger. It's quite delicate, has large flakes (perfect to grab with your chopsticks) and a low oil content.
- 3 tbsp white miso paste
- 1½ tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- A good dash of maple syrup
- 4 x Alaska pollock fillets, cut in half
- 750ml fish stock or vegetable stock
- 1 star anise
- 8 dried shitake mushrooms
- 2.5 cm piece fresh root ginger, peeled and thickly sliced
- 2 garlic cloves, lightly bashed
- 4 spring onions, white and green parts separated, finely chopped
- 4 large eggs
- Vegetable oil, for frying
- Sea salt flakes
- Freshly ground white pepper
- 200g dried ramen noodles, cooked
- 100g baby spinach leaves
- 100g tinned sweetcorn
- 1 tbsp Japanese chilli sauce
- 1 red chilli, deseeded and cut into thin strips, to serve
- Black sesame seeds, to serve (optional)
- To marinade the pollock, place 1 tablespoon of white miso paste, ½ a tablespoon of mirin, soy sauce, sesame oil and maple syrup into a wide shallow bowl and stir to combine. Add the Alaska pollock fillets. Coat well, cover and leave in the fridge for 30 minutes.
- Pour the stock into a large saucepan and add the star anise, shitake mushrooms, ginger, garlic and the white parts of the spring onions. Bring to a gentle simmer and cook for 15 minutes. Strain the liquid, return to the pan and place over a medium heat. When the broth comes to the boil, carefully add the eggs (in their shells) and cook for 6 minutes. Meanwhile, pan fry the Alaska pollock fillets in a little vegetable oil for 2-3 minutes and remove from the pan.
- Using a slotted spoon, lift the eggs out of the broth and place in a bowl of iced water to cool. Shell the eggs and cut into halves.
- Whisk the remaining miso paste into the broth, then stir in the remaining mirin. Season with a pinch of sea salt and a small pinch of white pepper.
- Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Top each bowl with some spinach and sweetcorn, place a couple of pieces of pollock on top and finish with the egg halves.
- Bring the broth back to the boil then ladle it into the bowls. Garnish the ramen with the green parts of the spring onions and a dollop of chilli sauce. Sprinkle with red chilli and sesame seeds. Serve immediately.