Oriental cod ragout on ginger and honey rice

Ingredients for 8 servings:

• 1 kg cod fillet(s)
• 3 bell peppers, red
• 4 Jalapeño(s) sweet, Japanese
• 1 eggplant(s)
• 2 small zucchini
• 1 large onion(s)
• 3 cloves garlic
• 1 small bulb(s) ginger
• 500 g basmati rice
• 7 g garam masala
• 1 tsp sugar
• 3 tbsp honey
• 3 g sesame, white, ground
• 3 g savory
• 3 g coriander powder
• 3 g cayenne pepper
• 10 g chili powder
• 5 g paprika powder, hot
• 2 g star anise
• 50 ml fish stock
• 500 g tomatoes
• Sunflower oil
• 1 dashes lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Combine and grind all the spices except the garam masala. Wash the vegetables and cut into small pieces. Thaw them in a warm water bath. Sauté the bell peppers, jalapeño peppers, zucchini, and eggplant and add them to a pot. The vegetables in the pot will continue to cook. Sauté the chopped onion with the garlic until translucent and season with a little salt, pepper, and sugar. Then add the onion to the pot. Season the contents of the pot with 2/3 of the spice mix and season with salt and pepper. Now add the fish stock. Slice the cod, season it separately with the other third of the mix, sauté for a few minutes, and add it to the pot. Slice the tomatoes and add them to the pot, season with garam masala and grated ginger. Now reduce the ragout. This can take up to 2 hours. Prepare the rice according to the package instructions and then fry it in hot oil and season with salt and pepper. Once the rice is lightly browned, grate the ginger root, including the skin, over the rice and stir everything together. Once the ginger is well blended into the rice, add the honey and toss the rice in it. Generally speaking, this dish takes several hours to prepare, so it’s not a dish for those who decide on a whim.