Crispy Coconut Cod with Pak Choi Curry

• Discard the base of the pak choi and then halve the pak choi lengthways. 
• Finely chop a small amount of the green part to use later as garnish.
• Heat a clean deep frying pan over medium-high heat. Toast the desiccated coconut until lightly golden-brown, then transfer to a deep plate.
• Add the Korean-style spices and mix well to combine, then set aside.

• Heat a generous drizzle of olive oil in the same pan and fry the pak choi for 4 - 5 minutes.
• Add the green curry spices, two thirds of the coconut milk and the juice of a quarter lime per person.
• Allow to reduce over low heat until serving.
• Meanwhile, transfer the rest of the coconut milk to a deep plate.

• Pat the fish dry with kitchen paper, then season both sides with salt and pepper.
• Coat one side of the fish first with the coconut milk and then with the desiccated coconut.
• Melt a generous knob of butter in a frying pan over medium-high heat.
• Fry the fish first on its coconut crust for 3 minutes, then carefully flip and fry for 2 - 3 minutes on the other side.

• To the celeriac, add some butter and mustard as preferred.
• Use an immersion blender to process the celeriac until smooth.
• Season to taste with salt and pepper, then set aside over a low heat until serving.
• Deseed the red chili pepper* and slice it into rings.

*Take care, this ingredient is spicy! Use as preferred.