- 1 piece daikon Radish (about 125 grams)
- Sea salt
- dried Kombu seaweed
- 1 bunch Cilantro
- 1 Garlic clove
- 1 ounce Macadamia Nuts
- 2 tablespoons Pumpkin seeds
- ½ Lime
- 5 tablespoons Canola oil
- 1 piece fresh Ginger root (about 30 grams)
- ¾ cup White wine (or light broth)
- 2 Lime leaves
- 2 Cod fillet (each about 140 g)
- 1 teaspoon black Sesame seeds
Peel radish and cut into very thin strips with a mandoline. Place in a bowl, sprinkle with salt and let stand 15 minutes.
Rinse the kombu, then soak in cold water for 10 minutes.
Meanwhile, rinse cilantro, shake dry and pluck leaves (reserve some sprigs for garnish). Peel garlic and chop coarsely.
Coarsely chop macadamia nuts and toast in a dry pan until light brown, then remove and let cool. Toast pumpkin seeds in dry pan and remove.
Remove kombu from soaking water and rinse again under cold water.
Squeeze out lime juice. Combine the kombu, cilantro, garlic, pumpkin seeds and nuts with 2 teaspoons lime juice in a tall vessel and puree with an immersion blender.
While blending, add oil in a thin stream until combined, then let stand 10 minutes. Season with salt and pepper. (The pesto will keep up to several days in an airtight container in the refrigerator; stir again before serving.)
Peel ginger root and cut into slices. Combine with white wine and lime leaves in a pot and bring to a boil.
Rinse cod and add to spiced wine. Cover and cook over medium heat until opaque throughout, about 8 minutes.
Dividing evenly, arrange radish on 2 plates, then top with fish and sprinkle with the black sesame seeds. Dollop with pesto, garnish with cilantro sprigs and serve immediately.