Cod with Spinach

Ingredients

• 10 g ginger root
• 2 fresh red chilies
• 500 g spinach
• 600 g cod fillet
• 0.5 lemon (thinly peeled zest)
• 2 Garlic cloves
• 4 tbsp soy sauce
• 3 tbsp Rapeseed oil
• 1 tbsp sugar
• 0.5 lemon (juice)
• Salt
• pepper (ground)
• 150 g parboiled rice

Instructions

1. 1.

   Bring the rice to a boil with 350 ml water, turn off the heat and let it steam until cooked.

2. 2.

   Slice the lemon zest into strips. Peel the ginger and garlic; cut each in half into slices, press the remaining part through a garlic press.

3. 3.

   Wash the chilies, slit them lengthwise, remove seeds and slice into strips.

4. 4.

   For the sauce whisk soy sauce with 4 tbsp water, 2 tbsp oil, sugar, 1 tbsp lemon juice, salt and pepper; fold in the pressed ginger and garlic.

5. 5.

   Wash the spinach, rinse thoroughly and drain.

6. 6.

   In a pot bring about 500 ml water to a boil with lemon zest, ginger and garlic slices. Brush a suitable steamer basket with 1 tbsp oil and line it with the spinach leaves.

7. 7.

   Cut the cod fillet into large portions. Arrange on the spinach, drizzle with remaining lemon juice, season with salt and pepper, and sprinkle chili strips over the top. Steam covered for about 5 minutes.

8. 8.

   Serve with the soy‑lemon sauce and the rice.