Cod with red quinoa and pea salad

Make a ham stock by simmering ham bones for approximately 45 minutes; skim off any foam and remove any impurities from the stock. Steam the cod and set aside. Blanch the peas, drain them, and mix with the red quinoa and very finely chopped mint leaves. In the deep fryer, brown the battered onion strips. To assemble the dish, place the quinoa and pea salad on the base of the plate. Add hot ham stock. Place the cod fillet on top of the salad, followed by the battered onion strips. Garnish with spring onions and red jalapeño chillies.