Let the cod fillets thaw, wash, pat dry with kitchen paper and cut into bite-sized pieces. Clean / remove the celery and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Halve the cabbage lengthways and cut into pieces. Clean / brush the mushrooms, remove the stems and cut into quarters. Peel and dice the onion. Peel and finely dice the ginger and garlic clove. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (½ tablespoon), heat and add onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes and red curry paste (½ tablespoons) and stir-fry in them. Add the celery pieces, peppers and Chinese cabbage, sauté / stir-fry briefly and deglaze / pour over the coconut milk (150 ml) and chicken broth (150 ml). Let everything simmer for about 4-5 minutes. Add the mushrooms with the fish pieces, with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (1 big pinch), mild curry powder (½ teaspoon) and light soy sauce (1 tbsp) Spice up. Let everything simmer / cook for about 10 minutes.

Bring the jasmine rice to the boil in salted water (250 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for about 20 minutes.

Clean and wash the spring onions and cut into rings. Cut the radishes decoratively. Press the jasmine rice into a mold and turn it out onto the plate. Add the Asian cod curry, garnish with a radish and sprinkle with spring onion rings, serve. Chopsticks are enough.