So, look, I’ve been quite busy recently and I know I haven’t posted in forever. I love cooking white fish for dinner (always check for fish sustainability here) but get tired of baking it with butter and lemon like my mama used to do it. If I eat greens and white fish for dinner, I feel like I’m doing my body a huge favor. I’ve looked up many recipes and they often are too complicated or fattening, undoing the basic goodness of fish and greens. This is the one.
This recipe brought to you by Blue Apron home delivery (if you live in the NYC area, I’m telling you, check it out – it’s not cheap, but it’s cheaper and healthier than take out) – is my absolute favorite white fish with greens recipe and I’ll be making it a lot. The portion size is perfect for two people. It’s slightly sweet with an asian twang, is how I’ll describe it. It’s filling, healthy, truly delicious and not hard to make.
Steamed Cod with pickled ramps & yu choy (they substituted baby spinach for yu choy and it was delicious).
2 cod fillets (about 6 oz each)
1 cup brown rice
2 cloves garlic
1/2 bunch ramps
1/2 bunch yu choy/baby spinach
1 bunch cilantro (I grow my own and it’s holy crap delicious)
2 Tbs coconut palm sugar (use this stuff all the time, healthier than refined sugar)
1 1-inch piece ginger
1 Tbs soy sauce
1/4 rice wine vinegar
Makes 2 servings. About 500 calories/serving. Cook time: 25-35 minutes
1. Prepare the ingredients: Wash and dry fresh produce. Peel and thinly slice the garlic. Trim off and discard the root ends of the ramps. If any dirt is noticeable, wash the ramps until clean. Separate the white bottoms and green leaves of the ramps; reserve the white bottoms and roughly chop the green leaves. Trim off and discard the root ends of the yu choy. Pick the cilantro off the stems. Peel and roughly chop the ginger.
2. Cook the rice: In a medium pot, combine the rice, a big bunch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18-20 minutes, or until water has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.
3. Pickle the ramps: While the rice cooks, place the white bottoms of the ramps in a medium, heatproof bowl. In a medium pan, combine half the vinegar, half the palm sugar and 2 Tbs of water. Cook on medium, occasionally swirling the pan, 1-2 mins, or until the sugar has dissolved. Carefully pour over the bowl of ramp bottoms. Wipe out the pan. **I thinly sliced my ramp bottoms into matchsticks.
4. Cook the vegetables: In the same pan used to amen the pickling liquid, heat 2 Tbs of oil on med-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 mins, or until golden brown and fragrant. Add the yu choy and green leaves of the ramps; season with salt and pepper. Cook, stirring occasionally, 2-3 mins, or until wilted.
5. Add & steam the cod: While the vegetables cook, pat the cod fillets dry with paper towels and season with salt and pepper on both sides. Add the seasoned fillets and 1/2 cup (I might add 1/4 cup next time) of water to the pan of vegetables. Cook, loosely covering the pan with aluminum foil (I used a pan lid), 6-7 mins, or until the cod is opaque and cooked through. Transfer the steamed fillets and vegetables to a plate and set aside in a warm place. Wipe out the pan.
6. Make the sauce & plate your dish: In the same pan used to steam the cod and vegetables, heat 2 Tbs oil on med-high heat until hot. Add the ginger and cook, stirring occasionally, 1-2 mins, or until softened and fragrant. Add the soy sauce and remaining vinegar and palm sugar. Cook, stirring constantly, 30 seconds-1 min, or until thoroughly combined. Remove from heat. Divide the cooked rice and steamed cod fillets and vegetables between dishes. Spoon the sauce on top. Garnish with the pickled ramp bottoms (draining before adding) and cilantro. Enjoy!