Steamed Cod Fillets

Ingredients

• 125 g daikon radish (1 piece)
• Sea salt
• 5 g dried kombu seaweed
• 1 bunch Coriander
• 1 Garlic clove
• 25 g macadamia nuts
• 2 tbsp pumpkin seeds
• 0.5 lime
• 5 tbsp Rapeseed Oil
• Pepper
• 30 g ginger (1 piece)
• 200 ml white wine (or light broth)
• 2 lime leaves
• 280 g cod fillet (2 cod fillets)
• 1 tsp Black sesame

Instructions

1. 1.

   Peel the daikon radish, shave it into fine strips with a vegetable peeler and lightly salt; let stand for 15 minutes.

2. 2.

   Rinse the seaweed cold and soak in cold water for 10 minutes.

3. 3.

   Meanwhile wash the coriander, shake dry and pluck the leaves. Peel the garlic and roughly chop.

4. 4.

   Coarsely chop the macadamia nuts and roast them until light brown. Lightly toast the pumpkin seeds as well.

5. 5.

   Lift the seaweed from the water and rinse it cold again.

6. 6.

   Squeeze the lime. In a tall vessel, blend the seaweed, coriander, garlic, pumpkin seeds, nuts with 2 tsp lime juice using an immersion blender.

7. 7.

   Add rapeseed oil in a thin stream and mix everything; let sit for 10 minutes. Then season with salt and pepper. (This pesto keeps well airtight in the fridge for several days.)

8. 8.

   Peel the ginger and slice it. Boil white wine with ginger and lime leaves in a pan.

9. 9.

   Wash the cod, place it in the seasoned wine, cover and steam for 8 minutes over medium heat.

10. 10.

    Squeeze out the daikon radish, spread it as a bed on two plates, lay the fish on top and sprinkle everything with black sesame. Add small pesto dots around as garnish and some coriander stems. Serve with natural rice.