Recipe: Black Cod & Samphire Ramen Topping
14.08.20 Category (Recipes)
Fancy combining Ramen & BBQ read on...
Recipe created for Kusari by Jon Finch
I absolutely love this dish. So fresh with an ozone hit of the ocean and the lime and yet at the same time full of rich, satisfying umami flavours.
The cod will generally want to stick to your grill (especially as it is glazed) so give your BBQ a bit of love before you start cooking. Get the grill nice and hot to burn off any residual crud from last time you used it, give it a robust scrubbing with a wire brush, then using a piece of kitchen roll held in some tongs give the grill bars a generous coating with oil. A fish basket can make life a little easier if you have one.
Bringing the ocean into a bowl of ramen. Full of rich, satisfying umami flavours.
What you'll need
Ramen noodles & broth of your choice
2 skinless cod loins or monkfish tail fillets
3.5oz or so of samphire
For the glaze:
25ml honey
25ml soy sauce
25ml mirin
3 tbsp miso paste
For the garnish:
Red chili, thinly sliced
Fresh cilantro
Aonori seaweed flakes
Freshly squeezed lime juice
Preparation
A few hours before you plan to eat, mix together the glaze ingredients in a small bowl.
Place the fish and the glaze mixture into a ziplock back, squeeze the air out then seal and place in the fridge.
Set up your BBQ to grill directly at a medium heat
Whilst the BBQ gets to temperature, mix up/ heat the ramen broth and leave on a very gentle simmer until you are ready to use it
Gently place the fish on the grill and cook for a few minutes on each side until slightly charred and cooked through. (Resist the temptation to move it around as it cooks – the only time you should be touching it is to flip it over once. You’ll need a fish slice or burger flipper for this.
When the fish is cooked, set aside, loosely tented under foil to keep warm
Plunge the samphire into the simmering broth for 60 seconds to soften then remove and set aside
Cook the noodles then add to bowls along with the broth, samphire and cod fillet
Garnish with thinly sliced chilli, fresh cilantro leaves, a squeeze of lime juice and a sprinkle of aonori seaweed flakes.