Cod and Clams in Coconut Nage

By Florence Fabricant

Cod and Clams in Coconut Nage
Phil Kline for The New York Times
Total Time
½ hour, plus 2 hours’ marinating
Rating
4(74)
Comments
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This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.

Featured in: With Chilled Mâconnais Wines, Seafood Is in Order

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Ingredients

Yield:6 servings
  • 2pounds fresh skinless cod fillets, in 6 pieces
  • 3tablespoons lime juice
  • Salt and ground black pepper
  • 2tablespoons grapeseed oil
  • 6cloves garlic, slivered
  • 1tablespoon minced ginger
  • 1jalapeño, seeded and slivered
  • 1½cups thinly sliced fennel bulb
  • ½cup dry white wine
  • 18littleneck clams, scrubbed
  • 114-ounce can unsweetened coconut milk, stirred
  • 3cups steamed jasmine rice
  • 12mint leaves, slivered
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

495 calories; 21 grams fat; 14 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 39 grams protein; 1013 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper. Cover and refrigerate 2 hours.

  2. Step 2

    Heat oil in a large sauté pan. Add garlic, ginger, jalapeño and fennel and cook over low heat until ingredients are soft. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so. Use a slotted spoon to remove clams in their shells to a bowl. Cover.

  3. Step 3

    Add coconut milk to pan; bring to a slow simmer. Add fish in a single layer (it should be nearly submerged). Cook about 8 minutes, until fish is just done. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates. Add a scoop of rice to each plate. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.

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Ratings

4 out of 5
74 user ratings
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Comments

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Beth

Does this look "creamy" - as the other person in our house has an aversion to anything "creamy" even if it has no cream? If so, would it be good made with clear coconut juice.

chris

This is a really mild dish. Ended up throwing in some mussels as well to flavor up the dish. Having purchased thick cod pieces I had to condense the sauce into a smaller pot to mostly cover, but it was good. Have a few more pieces will try to use tonight, perhaps doctor it a bit

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