Miso-Glazed Sablefish Ramen

  • Prep time:

    10 minutes

  • Cook time:

    15 minutes

  • Makes:

    4 servings

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Miso-Glazed Sablefish Ramen

Sablefish, aka black cod, is a rich and tasty fish that cooks up flaky & tender. This Asian-inspired recipe uses a sweet and salty miso glaze that pairs to perfection with the buttery sweetness of the fish. Serve simply with rice or try it our favourite way — as a delicious topper for a bowl of ramen.

  • Prep time:

    10 minutes

  • Cook time:

    15 minutes

  • Makes:

    4 servings

Ingredients

  • 1/4 cup (60 mL) orange juice
  • 2 tbsp (30 mL) white or yellow miso paste
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) brown sugar
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) grated fresh ginger
  • 4 (6 oz/175 g) Canadian sablefish fillets
  • 4 eggs
  • 4 pkg (85 g each) instant ramen noodle soup (shrimp or chicken flavour)
  • 1 cup (250 mL) frozen corn, heated
  • 2 green onions
  • 1 sheet toasted seaweed (nori), sliced into strips
  • 1 tbsp (15 mL) toasted black and white sesame seeds
  1. In a small bowl, gradually whisk orange juice into miso. Whisk in vinegar, sugar, garlic and ginger.

  2. Arrange fish on a parchment paper-lined baking sheet. Brush miso mixture all over fish.

  3. Bake fish in preheated 425°F (220°C) oven until fish flakes easily with a fork; 8 to 10 minutes. Remove from oven and let stand 5 minutes.

  4. Meanwhile, lower eggs into a saucepan of boiling water. Cook until softly set but still slightly soft; about 7 minutes. Drain and rinse under cold water until cool enough to peel. Peel and cut in half.

  5. Prepare ramen according to package instructions and transfer to four bowls. Top bowls evenly with fish, corn, halved eggs, sliced nori and sesame seeds.

Tip: Top with Sriracha, if you prefer your ramen spicy.