Dijon Mustard-Glazed Croaker Fillet with Napa Cabbage

Tender croaker fillet paired with napa cabbage and purslane and black-eyed peas, finished with cilantro and lemongrass and a hit of fennel seed and onion powder. 1. Pat the croaker fillet dry and season with sea salt, fennel seed and onion powder. 2. Heat flaxseed oil in a heavy pan and sear the croaker fillet until it develops a deep golden crust, about 16 minutes. 3. Add napa cabbage and purslane to the pan and cook until just tender, stirring in cilantro and lemongrass for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard and a scattering of goat cheese before serving hot.