Chinese cabbage stew with mushrooms and cod

Cook the potatoes in water with salt and garlic and ginger.

Heat half of the peanut oil and fry the onion. Add the mushrooms and cook for 2-3 minutes. Stir in the soy sauce.

Drain the potatoes and grate them coarsely with the milk, salt and pepper. Put half of the mushrooms and all the carbon strips through and keep warm.

Rub the cod fillet with the sambal. Heat the rest of the oil and fry the fish for 2-3 minutes per side. Meanwhile, roast the sesame seeds in a dry, hot frying pan.

Serve the stew with the cod and the rest of the mushrooms. Sprinkle with the sesame seeds and the spring onions.