Steamed Cod on Chinese Vegetables

A bean recipe for every taste:

Cut Chinese cabbage into three-inch-wide strips. Cut carrots diagonally into slices. Slice the leek as well.

In a non-stick pan, toast the sesame seeds on medium heat without adding any fat. Remove and heat the peanut oil not too high. Sauté the prepared vegetables, turning. Season with salt and pepper and add a little water. Cover and gently toss for five minutes.

Cut the cod into wide pieces. Season sparingly with salt and pepper.

Mix the soybean sprouts into the vegetables and spread the fish evenly on top. Cover and cook for another three to four minutes.

Slide the dish onto a platter and sprinkle with the sesame seeds.

Serve with: e.g. dry rice with omelet strips and chive rolls as well as soy sauce as table condiment.

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