Banh Mi-Style Poached Cod and Pickled Mustard Green Tartine

In a shallow pan, bring a small amount of water seasoned with ginger and a splash of vinegar to a gentle simmer. Gently slide the cod fillet into the liquid; poach for 4-5 minutes until the fish is opaque and flakes easily with a fork. Remove and let cool slightly.

While the fish poaches, finely mince the shallots. In a small bowl, toss the pickled takana (mustard greens) with the apple cider-ginger shot and shallots to create a zesty, bright relish.

Lightly toast the ciabatta bread until the edges are golden and crisp.

To plate, flake the warm, tender cod over the toasted ciabatta. Top generously with the zingy takana-ginger relish, ensuring some of the vinegar dressing soaks into the bread. Serve immediately while the contrast between the warm, delicate fish and the sharp, crunchy pickles is at its best.