Redfish,Monkfish,Stingray And Squid Ramen
Dive into a flavorful bowl of ramen, brimming with the bounties of the sea – succulent redfish, monkfish, tender stingray, and squid, enhanced with aromatic broth and delicate noodles. Indulge in a truly unique seafood experience that will transport you to the depths of gastronomic bliss.
ingredients
- 12 oz redfish fillets
- 12 oz monkfish fillets
- 8 oz stingray wings
- 8 oz squid tubes
- 10 oz ramen noodles
- 4 cups fish or vegetable stock
- 1 cup water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 cup bean sprouts
- 4 soft-boiled eggs, halved
- 2 sheets nori, cut into strips
- Salt and pepper, to taste
- Sesame seeds and lime wedges, for garnish
- Red pepper flakes or hot sauce (optional), to serve
steps
- 1.
Prepare the seafood by cutting the redfish, monkfish, stingray, and squid into bite-sized pieces. Season the seafood with salt and pepper.
- 2.
In a large pot, bring the fish or vegetable stock and water to a boil. Reduce heat to low and add the soy sauce, mirin, sesame oil, fish sauce, ginger, and garlic. Simmer for 10 minutes to infuse the flavors.
- 3.
Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- 4.
In a separate pan, heat a little oil over medium heat. Sear the redfish, monkfish, stingray, and squid until lightly browned and cooked through. Remove from heat and set aside.
- 5.
Add the cooked noodles to the simmering broth and let them warm through for a minute.
- 6.
Divide the noodles and broth into serving bowls. Arrange the cooked seafood, green onions, bean sprouts, soft-boiled eggs, and nori strips on top.
- 7.
Garnish with sesame seeds and a squeeze of lime. Add a sprinkle of red pepper flakes or serve with hot sauce if desired.
- 8.
Serve hot and savor the taste of the sea in this delightful seafood ramen creation.
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