Codfish in Ginger Soy Cream
Level: Easy
Yield: 4 servings
Nutritional information (per serving): Calories 653; Total Fat 33 g; Saturated Fat 15 g; Carbohydrates 25 g; Dietary Fiber 2 g; Sugar 8 g; Protein 50 g; Cholesterol 186 mg; Sodium 1600 mg
Total time: 50 minutes Prep: 25 minutes Cook: 25 minutes
Ingredients:
- 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, crushed ginger
- 1 teaspoon cornstarch plus 1 tablespoon water (slurry)
- 4 cod fillets (6 ounces each)
- Kosher salt and freshly ground black pepper
- All-purpose flour for dusting
- Canola oil
- 8 large scallions, trimmed
- 2 tablespoons chopped fresh 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
Directions:
- Make the teriyaki-style sauce: In a medium saucepan over high heat combine soy sauce, mirin, water, rice wine vinegar, brown sugar, garlic and ginger. Bring to a boil, cook 34 minutes, then stir in the cornstarch slurry and cook until the sauce thickens. Reduce heat and keep warm.
- Season the cod with salt and pepper and lightly dust with flour, shaking off excess. Heat a thin layer of canola oil in a large skillet over medium-high heat. When the oil is hot, pan-fry the cod about 8 minutes, turning so both sides brown and the fish is cooked through. Remove and keep warm. In the same pan, add a little more oil if necessary and saut the scallions until browned and just tender.
- Prepare the cream-mussel sauce: In another saucepan over medium-high heat warm a thin layer of oil and saut the chopped ginger and chile about 2 minutes until softened. Add the white wine and cook until nearly evaporated. Stir in the heavy cream and reduce until about half. Add 1/2 cup of the prepared teriyaki sauce, then add the mussels, cover, and cook until they open (about 5 minutes).
- To serve: Place two scallions on each plate and set a cod fillet on top. Add several mussels and spoon over the creamy sauce. Drizzle extra teriyaki sauce around each serving and garnish with chervil leaves.
