Codfish In Ginger Soy Cream
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Soy Sauce (low-sodium)1 cup
Mirin1 cup
Water2 tbsps
Rice Wine Vinegar2 tbsps
Light Brown Sugar1 tbsp
Crushed Ginger (peeled and)8 large
Scallions (trimmed)2 tbsps
Ginger (chopped)1 cup
White Wine (dry)1 cup
Heavy Cream450 g
MusselDirections:
1
Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger
2
Stir to combine and bring it to a boil
3
Cook for 3 to 4 minutes
4
Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture
5
Cook and stir until the sauce thickens
6
Reduce the heat to low and keep warm
7
Season the codfish with salt and pepper, to taste
8
Dust the fillets lightly with flour, shaking off any excess
9
In a large skillet over medium-high heat, add a thin layer of oil
10
When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes
11
Remove the fish to a plate and keep warm
12
Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly
13
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
14
Carefully pour in the white wine and cook until it has almost evaporated
15
Stir in the heavy cream and reduce it by half
16
Pour in a 1/2 cup of the teriyaki sauce
17
Add the mussels, cover, and cook until the mussels have opened, about 5 minutes
18
Put 2 scallions on each serving plate and arrange a piece of fish on top
19
Add a few mussels and spoon over some of the cream sauce
20
Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves