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4 bunches of Hakurei turnips (roughly 20-22) 5 tablespoons olive oil, divided; 1 teaspoon black mustard seeds; 1 tablespoon peeled minced ginger; 1 cup orange juice ...

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In a large saucepan, heat the remaining 4 cups of olive oil to 180°. Meanwhile, on a plate, sprinkle the cod all over with the salt; let stand for 5 minutes.

Detria Turner: is a home chef experimenter and an engineer. You can reach her at [email protected], or on Instagram at @nomish_by_nature.