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1
Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger.
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2
Stir to combine and bring it to a boil.
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3
Cook for 3 to 4 minutes.
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4
Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture.
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5
Cook and stir until the sauce thickens.
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6
Reduce the heat to low and keep warm.
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7
Season the codfish with salt and pepper, to taste.
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8
Dust the fillets lightly with flour, shaking off any excess.
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9
In a large skillet over medium-high heat, add a thin layer of oil.
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10
When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes.
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11
Remove the fish to a plate and keep warm.
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12
Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.
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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.
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14
Carefully pour in the white wine and cook until it has almost evaporated.
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15
Stir in the heavy cream and reduce it by half.
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16
Pour in a 1/2 cup of the teriyaki sauce.
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17
Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.
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18
Put 2 scallions on each serving plate and arrange a piece of fish on top.
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19
Add a few mussels and spoon over some of the cream sauce.
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20
Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.
