Dongbai Roast Cod with Stir-Fried Spinach & Peanuts from Mighty Spice Express Cookbook by John Grego

Ingredients

• 2 tsp crushed chilli flakes
• 2 tsp red wine vinegar
• 1 tbsp light soy sauce
• 1½ tbsp groundnut oil
• 1 tbsp clear honey
• 2 tbsp sesame seeds
• 6 tbsp oyster sauce
• 2 tsp cumin seeds
• 400 g/14 oz spinach
• 55 g/2 oz/heaped ⅓ cup peanuts
• 1 tbsp chilli oil
• 4 skinless cod fillets (about 175 g/6 oz each)
• 250 g/9 oz/1¼ cups jasmine rice
• 2 tbsp soy sauce