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Blackened White Fish Ramen
Flaky white fish fillet in a spicy coconut-lime broth with blackened crust and fresh basil.
Spice coats pearl fillets—Coconut lime sings in broth—Basil breathes relief
Ingredients
- 4 cups coconut milk (or 2 cans full-fat coconut milk plus 1 cup water or broth)
- 1 tablespoon fresh lime juice (plus extra wedges for serving)
- 1 tablespoon soy sauce
- 1 teaspoon jerk seasoning (or Cajun blackened seasoning for less heat)
- 4 portions dried ramen noodles (seasoning packets discarded)
- 4 white fish fillets (such as snapper, cod, or mahi-mahi; about 5–6 ounces each), skin removed
- 1 tablespoon neutral oil (for searing fish)
- Kosher salt and black pepper, to taste
- 1/2 cup fresh basil leaves, torn
- 2 scallions (green onions), thinly sliced
- 1 ripe mango, diced
- Toasted coconut flakes
Preparation
- Pat fish fillets dry and season on both sides with jerk or blackened seasoning, salt, and pepper. Heat neutral oil in a skillet over medium-high and sear fish for 2–3 minutes per side until blackened and just cooked through. Set aside and keep warm.
- In a saucepan, whisk together coconut milk, lime juice, and soy sauce. Bring to a gentle simmer and cook for 3 minutes to blend flavors. Adjust seasoning with salt to taste.
- Bring a pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
- Divide noodles among bowls and ladle hot coconut-lime broth over noodles.
- Top each bowl with blackened white fish fillet and scatter with torn basil leaves.
- Garnish with diced mango, toasted coconut flakes, sliced scotch bonnet peppers (if using), chopped scallions, crispy plantain chips, extra basil, and lime wedges as desired.