Almost raw with all ingredients cooked as little as possible, if at all.
Begin by peeling and slicing carrot and daikon. Place in a bowl and splash over a generous amount of mirin - Japanese rice vinegar. Set aside.
Prepare the fish by simply lining a steamer with kitchen foil, laying the fish on a couple of slices of lemon, topped with ginger and maybe a little sea salt. Set aside.
Quarter the pak choi and set aside.
When ready eat, place the steamer over and cook the fish in the hot steam for literally a couple of minutes - this is perfect for white fish like cod, which will cook rapidly. Insert the tip of a knife into the middle of the fish and touch your lip - still cold, steam for another minute, or so, checking regularly.
In a dry pan pre-heated, toss in the pak choi and cook through as little as you can - just enough to take the raw edge off and permit a little sweetness to come from the warmth while retaining all the crunch.
Meanwhile, drain off the excess mirin from the carrot and daikon, toss in a chopped red chilli, stir in some chopped coriander and a few seeds - sesame is obvious; I didn't have any so a sprinkle of flax seeds fitted in perfectly.
Take a mound of the carrot and daikon and place in the middle of a wide bowl. Lay the pak choi around on side and the fish on top, garnishing with some chopped red chilli and perhaps a leaf of coriander.
Enjoy the crisp, clean flavours.
