serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
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Pipis, Clams & Mussels
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 25 g butter
- 3 garlic cloves, finely chopped
- 3 spring onions, thinly sliced
- 1 large green chilli, thinly sliced
- 1 bunch coriander, finely chopped (stems and leaves kept separate)
- 1 cup (250 ml) dry white wine
- 150 ml thickened cream
- 1 tbsp fish sauce
- 2 x 200 g fish fillets (blue eye cod or ling)
- 1 kg clams, purged
- Crusty baguette, to serve
Instructions
- Melt the butter in a large frying pan (with a lid) over medium heat. Fry the garlic, spring onion, chilli and coriander stems for 3 minutes, or until fragrant.
- Stir through the white wine and bring to a simmer for 1 minute. Add the cream and fish sauce to the pan, return to a simmer. Add the fish fillets to the pan. Cover and simmer for 1 minute, then turn the fillets and add the clams to the pan. Cover and simmer for a further 2 minutes, or until the fish and clams are cooked through. Gently remove the fish to a serving platter, then spoon the clams around the fillets.
- Return the pan to the heat and simmer the sauce until slightly thickened. Stir through the coriander leaves, then spoon the sauce over the fish and clams. Serve the cod and clams with coriander and cream with crusty bread.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pipis, Clams & Mussels
