Steamed Cod on Coconut Lime Rice with Pak Choi

Place 2 shallots, 2 garlic cloves, 20 g fresh ginger and 1 stalk lemongrass into the mixing bowl, 6 sec./speed 7 chop and scrape down the sides of the mixing bowl with the spatula.

Add 20 g neutral oil and 3 min./120°C/speed 1 sweat.

Add 300 g jasmine rice, 400 g coconut milk, 350 g water and 1.5 tsp salt and 5 min./Varoma/speed 1/Reverse bring to a boil.

Meanwhile, rub 600 g cod loin with 2 tbsp fish sauce and place into the lightly greased Varoma dish. Arrange 2 pak choi on the Varoma tray and insert into the Varoma dish.

Set the Varoma into position and 16 min./Varoma/speed 1/Reverse steam.

Carefully remove the Varoma. Leave the rice to rest in the closed mixing bowl for 5 minutes, then fluff with the spatula and season with the juice of 1 lime.

Arrange the coconut rice, pak choi, and cod onto plates, garnish with 10 g fresh coriander and 1 red chili, and serve immediately.