Ginger chili fish n veggie ramen

Ingredients

Cod or flounder, soya sauce, ginger, garlic, 2 onions, freshly ground pepper, cornflour, green pepper, cherry tomatoes, lots of green chillies (for us but you can go easy on it), vinegar, red chili sauce or any food hot sauce like sriracha would do; fish or vegetable stock, fresh coriander, scallion and a pinch of sugar, I didn’t add extra salt as the soy sauce takes care of that. 2 pack Egg noodles. Cornflour and plain flour (small amounts to coat the fish) Ps: As you can see, this recipe has no defined measures for ingredients as everything was thrown in a hurry and what my mother would say “andaj” in Bengali—that is a strategic guess work. It works, trust me!

Method

Cut medium cubes of cod/ founder (I made it with cod); marinade with soya sauce, ginger, garlic and black pepper. Add a thin layer of cornflour and plain flour and mix well. Put aside for 30 mins. Fry the fish until golden, keep aside. In same oil, fry thinly sliced onions, fresh garlic, thinly sliced ginger red and green capsicums, diced tomatoes (optional but it adds a nice sweetness) and green chilies. As they are sautéed enough, put vinegar and red chilli sauce and some more soya sauce (not too much since has it already, go easy on this now). As the whole thing is blended well, add fish or vegetable stock and bring to a boil. Check for salt and if it’s too hot add some sugar. The sauce is ready. On the side, boil noodles and fry them (I didn’t deep fry too crispy, and made it shallow fried). Put a base of noodles in a bowl, top with the fried fish and pour over the soupy sauce. Add fresh coriander and scallions on top. It’s so good!

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