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Steamed Cod
with Pickled Ramps & Yu Choy
30 MIN
2 Servings
From the Test Kitchen
Ramps, long considered one of the earliest signs of spring, are an incredibly flavorful variety of wild onion. Here, we’re pickling their white stalks and bulbs in rice wine vinegar and coconut palm sugar, mellowing their oniony piquancy and providing a bright, tart kick. We’re also cooking their green leaves with yu choy, a leafy vegetable in the mustard family, for a peppery bite that complements the Asian-inspired flavors of this dish.
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
2 Cod Fillets
-
1 cup Brown Rice
-
2 cloves Garlic
-
½ bunch Ramps
-
½ bunch Yu Choy
-
1 bunch Cilantro
- 2 Tbsps Coconut Palm Sugar
- 1 1-Inch Piece Ginger
-
1 Tbsp Soy Sauce
-
¼ cup Rice Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. 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; roughly chop the yu choy. Pick the cilantro off the stems; discard the stems. Peel the ginger and cut into matchsticks.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the 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 (nonstick, if you have one), combine half the vinegar, half the palm sugar and 2 tablespoons of water. Cook on medium, occasionally swirling the pan, 1 to 2 minutes, or until the sugar has dissolved. Carefully pour over the bowl of ramp bottoms. Wipe out the pan.
4
Cook the vegetables:
In the same pan used to make the pickling liquid, heat 2 teaspoons of oil on medium-high until hot. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, 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 to 3 minutes, 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 ½ cup of water to the pan of vegetables. Cook, loosely covering the pan with aluminum foil, 6 to 7 minutes, 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 teaspoons of oil on medium-high until hot. Add the ginger and cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the soy sauce and remaining vinegar and palm sugar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat. Divide the cooked rice and steamed cod fillets and vegetables between 2 dishes. Spoon the sauce on top. Garnish with the pickled ramp bottoms (draining before adding) and cilantro. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. 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; roughly chop the yu choy. Pick the cilantro off the stems; discard the stems. Peel the ginger and cut into matchsticks.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 18 to 20 minutes, or until the 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 (nonstick, if you have one), combine half the vinegar, half the palm sugar and 2 tablespoons of water. Cook on medium, occasionally swirling the pan, 1 to 2 minutes, or until the sugar has dissolved. Carefully pour over the bowl of ramp bottoms. Wipe out the pan.
4
Cook the vegetables:
In the same pan used to make the pickling liquid, heat 2 teaspoons of oil on medium-high until hot. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, 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 to 3 minutes, 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 ½ cup of water to the pan of vegetables. Cook, loosely covering the pan with aluminum foil, 6 to 7 minutes, 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 teaspoons of oil on medium-high until hot. Add the ginger and cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the soy sauce and remaining vinegar and palm sugar. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat. Divide the cooked rice and steamed cod fillets and vegetables between 2 dishes. Spoon the sauce on top. Garnish with the pickled ramp bottoms (draining before adding) and cilantro. Enjoy!
Tips from Home Chefs