Once upon a time, I went shopping at Costco (Have you read my post about Real Food and Costco?) and came across a huge package of organic, gluten free ramen noodles for super cheap. There weren’t any nefarious ingredients listed on the package (as opposed to the regular ramen in little packages), so I decided to give it a go. While I was there, I also picked up a package of wild-caught cod. They also have the cheapest avocado oil around, which is a great replacement in recipes that call for vegetable oil which is high in inflammatory omega 6 fats.
I typically always have things like carrots, frozen broccoli, onions and ginger around, so it all became a quick dinner and Seared Cod with Ramen was born. It was even good enough for serving a houseguest. We enjoy eating fish once or more a week, so this one is definitely going to be in the rotation around here. This dish is full of asian inspired flavors, the ramen has a nice slight chew to it and really highlights the flavored veggies.
I used frozen, organic broccoli for convenience. To make carrot strings or carrot noodles, it’s super quick to run a veggie peeler over whole carrots, not baby carrots. Grated ginger is also quick when the ginger is washed, dried and stored in the freezer. When frozen, ginger grates easily.
A Veggie Peeler and Friend of Carrot Lovers: I’ve broken a ton of them over the years and this one has lasted me a few years and is my favorite.
Store ginger in the freezer for ease of use. It grates easily with a microplane grater/zester here.
Time:: 30 minutes, serves 6
2lbs wild-caught cod cut into 6 pieces
7T organic soy sauce (I used this kind here)
2T organic apple cider vinegar or rice vinegar
1 tiny pinch organic cayenne pepper or 1/4 t organic red pepper flakes
1t mineral-rich salt like this
2/3 cup avocado oil (remove the 1st 4T to grease the skillet for cooking the fish)
2t grated organic ginger
2 average sized organic carrots made into noodles with a peeler
1 large or 2 medium organic yellow or white onion chopped
1lb frozen, organic broccoli
4 blocks of organic ramen noodles ( I used gluten free)
Make sure the fish fillets are VERY dry. Pat them well with paper towels if necessary. Go over them with your fingers and make sure there are no bones. Mix together the soy sauce, vinegar, cayenne or pepper flakes, salt and ginger. Add the fillets in and make sure both sides get coated. Let them sit in the marinade/sauce for the time that it takes to chop or peel the veggies.
Add 4T of the avocado oil to a large skillet and place on medium/high heat. When it’s hot, use a spatula to place the marinated fillets in. You don’t want the hot oil to pop you. Cook for about 2 minutes/side. (These were my last 2 fillets.) Place on an oven safe dish and set to the side when they are all cooked through.
Using the same skillet, add the rest of the oil and what’s left of the marinade into the skillet and start cooking the onion first for about 2 minutes, then add in the carrots and broccoli. Mix frequently so it cooks evenly for about 6- 7 more minutes. Place the cod in the oven on warm at this point.
While the veggies are cooking, bring a pot of water to boil and add in the ramen noodles. Cook them according to the package instructions. Do not overcook! As soon as they are finished, drain them immediately.
After the veggies are cooked through, gently mix the cooked and drained ramen into them. When plating, put the ramen/veggies on the plate, then top with the cod.