Poached Cod in Almond Milk with Fried Wontons

For the wontons: Leaves wonton sheets to thaw on a tea towel. Rinse and trim spinach, removing any hard stems. Rinse mung bean sprouts in a colander and drain well. Peel garlic, chop finely and sauté together with spinach and bean sprouts in a hot pan with oil. Add soy sauce, season with pepper and set aside.

For the fish: Add almond butter and milk to a pot and bring to a boil. Rinse fish, pat dry and cut into 4 equal pieces. Add salt, pepper and chopped thyme. Place fish in milk mixture and allow to gently simmer while remaining covered. Brown almonds in a dry frying pan, remove and set aside.

To complete the wontons, place a teaspoon of filling in the center of wonton sheet, brush edges with egg white and fold into triangles. Heat oil in a pan and fry wontons until golden brown. Remove with a slotted spoon, drain on paper towel and serve in a bowl.