Salmon Pakoda Ramen 🍜🐟

https://www.youtube.com/watch?v=1kYqxUROML0

Ultimate Fusion Comfort Bowl

A cozy fusion bowl that brings together rich Portuguese salmon stock, crispy Nepali-style salmon pakoda, and comforting Japanese ramen flavors. Perfect for cold rainy days.

Recipe Details

• Prep Time: 40 minutes

• Cooking Time: 50 minutes

• Resting Time: 2–3 hours (optional for deeper stock flavor)

• Total Time: About 1 hour 30 minutes active time

• Servings: 4 large bowls

• Difficulty: Medium

• Cuisine: Fusion (Nepali • Japanese • Portuguese-inspired)

1. Salmon Broth

Ingredients

• 1.5kg salmon head and bones or 1kg whole salmon

• 2–3 spring onion stems

• 1 inch ginger, sliced

• 2.5–3 liters water

• ½ tsp salt

Instructions

1. Add the salmon head, bones, spring onion, ginger, water, and salt into a large pot.

2. Bring gently to a simmer.

3. Simmer for about 30 minutes, removing any foam from the surface.

4. Turn off the heat and let the stock rest in the pot for a few hours for deeper flavor.

5. Strain the stock carefully through a strainer lined with cheesecloth to remove small bones and impurities.

6. Transfer about 1.5 liters of clean stock into another pot.

2. Seasoned Ramen Broth

Ingredients

For about 1.5 liters salmon stock

• 2–3 tbsp soy sauce

• 1.5 tbsp white or red miso paste

• ½ fish stock cube or fish sauce

• 1 tsp sesame oil

• 2 cloves garlic, grated

• ½ tsp white pepper

• Optional: splash of mirin or a little honey or syrup

Instructions

1. Add all seasoning ingredients into the strained salmon stock.

2. Stir well until the miso dissolves completely.

3. Simmer gently for 10 minutes.

4. Do not boil hard, otherwise the broth can become cloudy and overly fishy.

5. Taste and adjust seasoning if needed.

3. Crispy Salmon Pakoda

Tips Before Mixing

• Remove all skin and bones carefully.

• Flake the cooked salmon gently instead of mashing it.

• Let it cool slightly before mixing.

• Drain excess moisture if needed.

Because the salmon is already cooked, the pakoda only needs frying until crispy outside.

Pakoda Ingredients

Main Ingredients

• 400g cooked flaked salmon from the broth

• 1 medium onion, thinly sliced

• 2–3 spring onions, chopped

• 2–3 green chilies, chopped

• 2–3 tbsp fresh coriander, chopped

• 2 cloves garlic, grated

• Small piece ginger, grated

• 1 tsp soy sauce

• Few pinches black pepper

• Chili powder or paprika to taste

• 1 tsp mustard oil or sesame oil

• ½ chicken stock cube, crushed

• ¼ tsp turmeric powder

• ½ tsp cumin powder

• 1 egg

• ½ tsp salt or to taste

Dry Ingredients

• ¾ cup besan (gram flour)

• 3–4 tbsp rice flour or cornstarch

• Optional: 2–3 tbsp breadcrumbs

For Frying

• Peanut oil or vegetable oil

Instructions

1. In a large bowl combine the salmon, onion, spring onion, chilies, coriander, ginger, garlic, soy sauce, black pepper, paprika, mustard oil, chicken stock cube, turmeric, cumin, egg, and salt.

2. Add the besan, rice flour, and optional breadcrumbs.

3. Mix everything thoroughly before adding any water.

4. The moisture from the salmon, onion, and egg should naturally bind the mixture.

5. Rest the mixture for 10 minutes.

6. Mix again If the mixture feels too dry, add only 1–2 tbsp water.

7. You want a rough sticky mixture, not a smooth batter.

8. Shape into small rough patties or clusters.

9. Heat oil over medium-high heat.

10. Fry until golden brown and crispy outside.

11. Remove and drain on paper towels or strainer.

Ramen Bowl Assembly

Ingredients

• Seasoned salmon broth

• Cooked ramen noodles

• Partly boil bok choy

• Soft boiled eggs

• Crispy salmon pakoda

• Spring onions

• Sesame seeds

• Chili oil if you like

• Lime wedges

Instructions

1. Cook ramen noodles according to package instructions.

2. Boil the egg for 5 minutes

3. Parboil the bok choy for 30 seconds

4. Pour the hot seasoned salmon broth into a serving bowl.

5. Put divided noodles into it.

6. Top with bok choy, soft boil egg,crispy salmon pakoda.

7. Spring onion, sesame seeds, chili oil and a lime wedge.

8. Serve immediately while hot.

Flavor Notes

This bowl combines:

• Deep Japanese-style ramen umami

• Crispy Nepali pakoda texture

• Rich seafood comfort inspired by Portuguese coastal cooking

The crispy salmon pakoda works almost like ramen karaage but with a spicy Nepali twist.

Perfect comfort food for rainy weather.