Steamed Cod Fillet on Bed of Spinach with Sauce and Red Basmati Rice

Let the cod fillet thaw in time, wash, pat dry with kitchen paper, divide into 6 parts and drizzle with lemon juice. Clean the spinach, remove the stalks, wash the leaves carefully, drain well and blanch in boiling salted water (1 teaspoon salt) for about 1 minute and remove. Clean / core the chilli pepper, wash and finely dice. Peel 1 clove of garlic and pieces of ginger and finely dice each one. Brush the bamboo steamer basket vigorously with sunflower oil (1 tbsp) and distribute the spinach in it. Spread half of the chilli pepper cubes and garlic clove cubes on top, place the cod fillet pieces on top and sprinkle with the remaining chilli pepper cubes and garlic clove cubes. Add 500 ml of water with a clove of garlic, a piece of ginger and a piece of lemon to the wok and bring to the boil. Put in the steamer insert and cover and let cook / steam for approx. 6 - 8 minutes.

Make sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), olive oil (2 tbsp), lemon juice (1 tbsp), brown sugar (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper Mix a sauce in the mill (2 big pinches).

Bring basmati rice in salted water (½ teaspoon salt with beetroot juice (1 teaspoon) to the boil, turn back to the lowest setting and let cook for about 20 minutes. Add tomato ketchup (2 tbsp) and very finely chopped beetroot and mix / mix everything well.

Squeeze rice into a cup and turn it onto the respective plate. Add the steamed cod fillet on a bed of spinach and serve drizzled with the sauce.