This creamy Wild Alaska halibut ramen bowl is rich, comforting, and packed with bold flavor. Tender wild-caught halibut simmers in a coconut milk broth with ginger, garlic, lime, and fresh vegetables for a healthy, restaurant-worthy dinner you can make at home.
INGREDIENTS
• 1 lb. Wild Alaska halibut, skin removed, cut into chunks
• 2 tbsp. lime juice
• 1 tbsp. fish sauce
• 2 cups cauliflower florets
• 2 tbsp. chopped chives
• 1/2 cup sliced red onions
• 1 tbsp. grated ginger
• 3 cloves garlic, minced
• 1 cup shredded cabbage
• 2 bundles ramen noodles
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• Optional: 1–2 tbsp. red curry paste for heat and flavor
PREPARATION
1. In a large pot, sauté red onions, garlic, and ginger until fragrant.
2. Add cauliflower and cabbage, cooking for 3–4 minutes until slightly softened.
3. Stir in coconut milk, vegetable broth, lime juice, fish sauce, and optional red curry paste. Bring to a gentle simmer.
4. Add ramen noodles and cook according to package instructions (usually 3–4 minutes). Depending on the noodles you have, you may need to add halibut at the same time so the noodles don't get mushy from overcooking. The noodles we use take 5 minutes to cook through.
5. Add halibut pieces and cook for 1-2 minutes until the fish flakes easily. It will cook quickly.
6. Remove from heat, top with chives, and adjust seasoning to taste.
Note: sablefish and cod can be subbed in this recipe with great results.
Comments will be approved before showing up.
Is buying wild Alaska salmon in bulk worth it? Stocking your freezer with wild-caught Alaska salmon means healthier dinners, lower cost per pound, and premium protein ready anytime. Discover the benefits of keeping a freezer full of sustainably harvested wild salmon on hand year-round.
Order now for the freshest fish of the year! Our preorders have shipped, but we have plenty of wild Alaska sockeye salmon in stock now to fill your freezers.
The F/V Courageous is on blocks until next season, and we're busy adventuring, harvesting, and packing a whole summer into three weeks.