Ingredients
- 3 tbspGarlic
- 4 tbsp Unsalted butter
- 3 tbsp Honey
- 5 tbsp Gochujang chilli paste
- 1 tbsp Rice wine
- 2 tbsp fresh grated ginger
- 2 tbsp brown sugar
- Small handful Enoki mushrooms
- 2 tbsp soy sauce
- Hakubaku ramen
- 2 tbsp sesame oil
- 2 tbsp neutral oil ie rice bran oil
- Salt and pepper to taste
- Fresh coriander
- Squeeze fresh lime and to garnish
- Few slices Lebanese cucumber
- 2 large Snapper fillets
Method
- For the butter ramen, boil ramen and reserve half cup of ramen cooking water .Combine honey , rice wine and gochujang to taste In a pan melt 4 tbsp butter and fry garlic on low heat.Add the gochujang , honey and vinegar. Stir a little to caramelise a little.Add sauce to the ramen in another serving bowl . Add ramen water, as well as remaining melted butterToss gently and add salt and pepper to season.Meanwhile cook the enoki in the pan for a few minutes.Garnish with lime squeeze and coriander.
- For the roasted snapper with gochujang glaze.Preheat oven to 180 degrees Celsius for 10 mins.Put snapper in a tray lined with baking paper.Combine the sesame oil, rice wine , soy sauce and sugar to taste.Brush the snapper fillets with the glaze / sauce.Grate some fresh ginger finely on top of the snapper.Drizzle neutral oil on fish.Broil for 9 mins.
- To assemble place snapper on the butter ramen, add fresh coriander and fresh squeeze of lime.Enjoy!
Product used in recipe
- OBENTO - OBENTO RAMEN NOODLES
