Preheat the oven to 200 degrees celcius.
Finely grate the long pepper
Place the pepper in a bowl and add the fish sauce, coriander seeds, sesame seeds, sesame oil and ketjap manis. Mix well.
Place the mixture into a tray and add the cod. Leave to marinate for at least 30 minutes.
Cut the shallot in half and peel, then slice finely.
Cut the celery and leeks and fine strips (julienne).
Heat a little oil in a pan and add the shallot.
Cook for one minute then add the leek and celery and cook for about 4 minutes until softened.
Add a little of the cod marinade and squeeze a lime in to the pan.
Cook for a further 3 minutes until the sauce reduces and thickens.
Place the cod in the oven and cook for about 10 minutes.
Serve the cod on a plate with the vegetables.
«Salmon or monkfish are delicious alternatives to cod in this recipe»