• 2 Birds Eye Seeded Crust Fish Fillets
  • 1 vegetable stock pot, or stock cube
  • 1 litre of boiling water
  • 1 tablespoon sesame oil
  • 3 cloves garlic, peeled and Finley
  • 15 grams ginger, peeled and finely grated
  • ½ chilli, sliced into 1cm rounds
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • ½ tablespoon mirin, or runny honey
  • 100 grams mushrooms, sliced
  • 2 medium sized eggs
  • 1, 90 gram pack of instant noodles, just noodles, not the flavouring!
  • 4 spring onion, thinly sliced
  • 125 grams green veg from the fridge, thinly shredded
  • 2 medium carrots, coarsely grated
  • Chiu chow chilli oil, to taste or Sriracha Sauce
  • Coriander


  1. Preheat the oven to 220°C. Place the fish fillets on a medium sized lined baking tray and cook as per packet instructions (approx 20 minutes).
  2. Fill a kettle, and bring to the boil. Once boiled, combine in a large jug the vegetable stock cubes and 1 litre of boiling water. Meanwhile In a large saucepan, over medium heat, add the garlic, ginger and chilli and gently fry for 2 mins until soft and fragrant. Add the stock, dark soy sauce, rice wine vinegar, mirim (or honey) and mushrooms, and bring to a boil. Once boiling, reduce the heat and simmer for 10 mins to let the flavours develop.
  3. Whilst the broth is developing in flavour, add the eggs and cook for 7 mins, remove and pour under cold water to stop the egg from over cooking. Gently peel, half and set aside.
  4. After 10 mins, add the instant noodles to the broth and cook for 3 mins. Next add the spring onions and sweetcorn if using, and cook for a further 1 min. Remove from the heat and stir in the green vegetable of your choice and carrot. If needed, top the broth up with some boiling water, depending how brothy you like your ramen!
  5. Slice the Seed Crusted Fillet, and serve the ramen into a large bowl, top with the fish, egg, coriander and chilli oil if desired! Be wary, the chilli oil is very spicy, air on the side of caution!