Cod with Vegetables and Lemongrass Lemon Sauce

Ingredients

• 2 carrots
• 1 stalk leek
• 150 g Chinese cabbage
• 150 g savoy cabbage
• 4 tbsp soy sprouts
• 700 g cod fillet
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 tbsp rice flour
• 3 shallots
• 2 tbsp sunflower oil
• 2 stalks lemongrass
• 200 ml fish stock
• 1 Garlic clove
• 1 cooked potato

Instructions

1. 1.

   Peel the carrots, wash the leek and cabbage thoroughly. Then cut everything into fine strips. Rinse the soy sprouts and let them drain.

2. 2.

   Cut the cod fillet into bite-sized pieces, drizzle with lemon juice, season with salt and pepper, then coat in rice flour.

3. 3.

   Peel the shallots and finely dice them.

4. 4.

   Pan-fry the fish in hot oil until crispy all around, remove from the pan and keep warm. Sauté the shallots in the fat until translucent, cut off the white part of the lemongrass and press it flat with a broad knife blade, then add to the shallots. Deglaze with fish stock, squeeze in the garlic clove and simmer for about 3 minutes. Remove the lemongrass from the sauce.

5. 5.

   To thicken, mash the cooked potato through a masher into the sauce and whisk in with a whisk, seasoning with salt and pepper. Add the fish back in and heat briefly again. Serve over glass noodles.