The Neutron Chef

Coffee Codfish on Sage-Butter Rice

Had to use codfish again because they were going to expire -.- I was pleasantly surprised that my coffee sauce tasted reasonably well for a first attempt (my family liked it a lot 🙂 My sauce is on the mild side, so feel free to add less sugar if you want to bring out the coffee.


Codfish, Salt

2 Teaspoons of Coffee Powder and Sugar each (you might want to try with 3-in-1 coffee mixes?); Mirin, Cinnamon

Rice + Butter + Rubbed Sage

Dumpling Skin


1) Simply spread salt on the codfish and leave in the fridge for an hour or so. Remember to wash the salt off the codfish before cooking (you do not want salty coffee)


1) Heat 2 tablespoons of butter in the pan on high heat for 1 minute, then switch to low heat. Place the fish into the pan and cover immediately. Control the fire accordingly. Cook the other side for the same amount of time. Once done, remove the pan from heat.

2) To prepare the sauce, heat a saucepan on low heat and add in mirin. Once the mirin is heated up, add in your coffee powder and sugar and stir. Keep stirring as you reduce the sauce (try not to let the mixture bubble too much or the sugar will get burnt). Once you are satisfied, remove from heat. Taste and add a pinch of cinnamon powder.

3) Mix a bowl of steamed rice with melted butter and a pinch of rubbed sage. Coat the codfish in the coffee sauce and plate over the rice. I fried some sliced-up dumpling skin, using it as a crispy snack and decoration.

This entry was published on May 11, 2012 at 10:04 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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