Poached Cod in Almond Milk with Baked Wan Tans

Ingredients

• 16 Wan-Tan dough sheets (deep frozen, Asian store)
• 150 g fresh young spinach leaves
• 150 g mung bean sprouts
• 1 Garlic clove
• 2 tbsp peanut oil
• 1 tbsp soy sauce
• pepper (ground)
• 300 ml milk
• 1 tbsp almond butter (health food store)
• 600 g cod fillet (ready to cook, skinless)
• Salt
• 1 tsp freshly chopped thyme
• 4 tbsp almond slivers
• 1 Egg white
• 500 ml plant oil (for frying)

Instructions

1. 1.

   Let the Wan Tan sheets thaw on a kitchen towel. Rinse, wash, trim spinach and remove tough stems. Rinse mung bean sprouts in a sieve and drain well. Peel garlic, finely chop and sauté with spinach and sprouts in a hot pan with oil. Season with soy sauce and pepper, taste, then set aside.

2. 2.

   Bring milk with almond butter to a boil in a pot. Wash cod, pat dry, cut into four equal pieces. Season with salt, pepper, and chopped thyme, place in simmering milk, cover and let cook. Toast almond slivers in a pan without fat until golden brown, remove and set aside.

3. 3.

   For each Wan Tan, place a teaspoon of filling in the center of a sheet, brush edges with beaten egg white, fold into triangles. Heat oil in a pot and fry Wan Tans until golden brown. Drain on paper towels and arrange in a bowl.

4. 4.

   Spread some almond milk over four preheated plates, place one piece of cod on each, sprinkle with almond slivers, and serve separately from the fried Wan Tans.