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Steamed halibut with ramps and fiddleheads
This easy and healthy fish dish has some of the season’s most delicious gifts in it – ramps aka wild garlic and grassy fiddleheads – all supporting a delicate piece of steamed halibut that gets a sizzling pour-over oil treatment.
YIELDS
6
Ingredients
- 6 5-ounce (142 g) halibut fillets, skinless
- Salt, to season
- 1 cup (240 ml) vegetable oil
- 2 cups (470 ml) ramp leaves, rinsed and spun dry, sliced thinly
- 1/4 cup (60 ml) finely chopped ginger
- 8 garlic cloves, crushed and finely chopped
- 3 red Thai chilies, seeded and minced
- 3 tablespoons (45 ml) soy sauce
- 1 cup (240 ml) fiddleheads, cleaned
- Vegetable oil, for sauté
- 2 cloves garlic, thinly sliced
- 1/4 cup (60 ml) slivered almonds
- 1 lemon, juice
- Salt and pepper
Directions
- Line the bottom of a steamer basket with parchment paper. Place the basket over a pan of simmering water.
- Season the fish with salt.
- Add the fish to the steamer, cover, and steam until just cooked through, five to six minutes.
- Transfer the cooked fish to a rack set above a rimmed tray.
- Meanwhile, place the sliced ramps, ginger, garlic, and chilies in a glass jar.
- Heat the oil in a skillet set over high heat. When the oil is very hot, carefully pour it over the aromatics in the jar. Allow the oil to be infused for 4-5 minutes.
- Blanch the fiddleheads in a pot of salted, boiling water until crisp-tender, two to three minutes.
- Transfer the fiddleheads to an ice bath, then spread them out on a paper towel-lined tray to dry.
- Heat a drizzle of oil in a sauté pan over medium-high heat. Add the garlic and cook until fragrant, 30 seconds to one minute.
- Add the blanched fiddleheads and slivered almonds to the pan and cook until warmed through, roughly one minute more.
- Spritz the fiddleheads with lemon juice, season with salt and pepper, and transfer to serving plates.
- Carefully spoon the hot oil mixture over the fish, allowing the excess oil to drip through the rack onto the tray.
- Transfer the fish to serving plates, drizzle with soy sauce, and serve immediately. Enjoy!
