Codfish in Ginger Soy Cream

Total Time:
50 min
25 min
25 min

4 servings

  • For the teriyaki sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1/2 cup water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons light brown sugar
  • 1 garlic clove, crushed
  • 1 tablespoon peeled and crushed ginger
  • 1 teaspoon cornstarch, plus 1 tablespoon water, for slurry
  • 4 (6-ounce) codfish fillets
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • Canola oil
  • 8 large scallions, trimmed
  • 2 tablespoons chopped ginger
  • 1 small chile pepper, seeded and chopped
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 pound mussels
  • Chervil leaves, for garnish
  • Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.

  • Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.

  • Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.

  • Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.

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    Recipe courtesy of Alton Brown