Cod and Clams in Coconut Nage Recipe

Name: Cod and Clams in Coconut Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh skinless cod fillets, in 6 pieces; 3 tablespoons lime juice; Salt and ground black pepper; 2 tablespoons grapeseed oil; 6 cloves garlic, slivered; 1 tablespoon minced ginger; 1 jalapeno, seeded and slivered; 1 1/2 cups thinly sliced fennel bulb; 1/2 cup dry white wine; 18 littleneck clams, scrubbed; 1 14-ounce can unsweetened coconut milk, stirred; 3 cups steamed jasmine rice; 12 mint leaves, slivered

Servings: persons

2 pounds fresh skinless cod fillets, in 6 pieces
3 tablespoons lime juice
Salt and ground black pepper
2 tablespoons grapeseed oil
6 cloves garlic, slivered
1 tablespoon minced ginger
1 jalapeno, seeded and slivered
1 1/2 cups thinly sliced fennel bulb
1/2 cup dry white wine
18 littleneck clams, scrubbed
1 14-ounce can unsweetened coconut milk, stirred
3 cups steamed jasmine rice
12 mint leaves, slivered

1
Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper.
2
Cover and refrigerate 2 hours.
3
Heat oil in a large saute pan.
4
Add garlic, ginger, jalapeno and fennel and cook over low heat until ingredients are soft.
5
Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so.
6
Use a slotted spoon to remove clams in their shells to a bowl.
7
Cover.
8
Add coconut milk to pan; bring to a slow simmer.
9
Add fish in a single layer (it should be nearly submerged).
10
Cook about 8 minutes, until fish is just done.
11
Use a slotted spoon or spatula to transfer fish to each of 6 soup plates.
12
Add a scoop of rice to each plate.
13
Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings.
14
Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.

532

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds fresh skinless cod fillets, in 6 pieces, 3 tablespoons lime juice, Salt and ground black pepper, 2 tablespoons grapeseed oil, and more.

Yes, Cod and Clams in Coconut Nage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod and Clams in Coconut Nage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions