| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| 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 |
Reviews
Super yummy! Only made the sauce portion to use with another dish and it came out beautifully!
Anne you rock your recipes are so darn good I use my family as Guniea Pigs on new recipies and let me tell you
there is no leftovers I do not hear the word youck
please bring us more of your yummy recipes
there is no leftovers I do not hear the word youck
please bring us more of your yummy recipes