Hot and cold dish ,perfect to welcome the spring season.
Season the fish with salt and pepper. Heat a non-stick pan over a medium heat and cook the cod skin side down , once the fish is almost cooked flip it to the other side ,add the garlic and wine and cook for a further minute
Finely slice the bok choi , red onion and red chilli.
Grate the carrot
Chop half of the coriander.
Separate the coconut water from the cream and discard the water.
Roughly crush the cashew nut and roast them in a dry pan until golden
Mix all the ingredients together in a bowl .Keep some of the cashew on the side .Season to taste
Put all the ingredients together in a food processor but the oil,mix until smooth and add the oil slowly until incorporated .
Place the fish on the centre of a deep plate ,some of the slaw on top, garnish with the vinaigrette,toasted cashew and coriander springs.
«This dish will work perfectly with any white fish, try it with hake or pollock. »