Wasabi Cod Fillet with Pak Choi and Jerusalem Artichoke

For the wasabi cod fillet with pak choi and Jerusalem artichoke, first cut the Jerusalem artichoke in half lengthwise. Sauté in a hot pan with olive oil, garlic, rosemary and shallots, pour in vegetable stock and simmer covered for 12-15 minutes. Assemble the sauce with butter and season with salt and pepper.

Clean, wash and drain the pak choi.

For the marinade, mix fish sauce, soy sauce, honey, water and lemon juice with a whisk.

Fry the pak choi in a wok with olive oil for 2-3 minutes, add the chili, deglaze with the marinade, then fry for a short while more and serve immediately.

Cut the cod into coarse cubes. Peel the shallots and garlic, cut the shallots into small cubes, the garlic into thin slices, cut the lemongrass stalk in half lengthwise.

Heat the pot of wine not too hot, sauté the shallots, garlic in it and deglaze with the soup. Add the lime leaf, lemongrass, wasabi powder and a halved chili pepper and simmer for about 10 minutes. Then add the coconut milk and simmer for another 5 minutes. Then season with fish sauce and salt to taste. Place the wire rack on the wok and steam the fish on it for about 16-18 minutes. Thicken the sauce if necessary and serve with sesame seeds, fresh cilantro, lime wedges and sesame oil.

Arrange wasabi cod fillet with pak choi and Jerusalem artichoke together and serve.

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