2 sweet potato
1 large piece of haddock
1 stem cabbage, chinese (pak-choi)
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp mustard seeds
Peel and chop the sweet potato into small pieces and boil in minimal water for approx 20min.
Steam the haddock for approx 20min.
When the sweet potato is ready drain off any excess water, mash into a puree and mix in the coconut oil.
Dry roast the spices in a small pan on medium heat for 3-5 min until you get a strong aroma. Add to the sweet potato puree and blend in. Add salt to taste.
Before the haddock is ready add the pak-choi to the steamer for a final 5-10min until ready to eat.