Clean the cod fillets well and remove the bones. Salt the fillet about 30 minutes before cooking. Tip: It is better to salt the fillets 24 hours before cooking, so the meat will be firmer when roasting.
Clean the kale well and tear into bite-sized pieces. Blanch in boiling water for about 3-4 minutes. Rinse the kale in ice water, squeeze out the liquid and set aside. Peel the carrot, parsley root, parsnip and shallot and cut into small pieces or cubes. Wash the citrus fruits, grate the peel and squeeze out the juice.
Heat olive oil in a Dutch oven or deep pan and fry the vegetables and shallots. Add the curry paste and mix with the vegetables. Choose curry paste according to taste or degree of spiciness. In the trade, there are usually three color variants yellow, red and green. Yellow is rather mild, red is medium hot and green is something for lovers of very hot food.
Add coconut milk and broth. Pour in the lemon and orange juice and place the kaffir lime leaves in the cooking pot. Salt everything a little, sweeten with honey and simmer for 10 minutes. Add the kale and mix with the other ingredients. Let the curry simmer for another 10 minutes. Pluck the coriander leaves from the stem, set some aside for decoration.
Heat olive oil in a pan and fry the fish fillets from the skin until only the upper part of the meat is transparent. Turn and fry slightly on the meat side. While frying, spoon the olive oil broth from the pan over the fillets. Put the sesame seeds in a pan and toast briefly without fat.
Transfer the curry to plates and place 1 fried fish fillet on top of each. Sprinkle with toasted sesame seeds and garnish with coriander leaves.