Cod , Brown Butter , Lemon & Aged Fish Sauce

                          Make  4  servings

1/4           cup wheat berries
1              stick salted butter
3              tablespoons grapeseed or canola oil
4              6-ounce skinless cod fillets
**Kosher salt**
**Freshly ground pepper**
3             celery ribs, thinly sliced
1             bunch of scallions, minced (1 cup)
1             dried hot chile, such as árbol
2             tablespoons fresh lime juice
3             tablespoons Blis Barrel-Aged Fish Sauce or Red Boat conventional fish sauce  (or  aged  fish sauce of  your choice)
**Steamed white rice, for serving**

1. In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.

2. In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.

3. Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.

4. In a large nonstick skillet, heat the oil until shimmering. Season the cod with salt and pepper and cook over moderately high heat until browned on both sides and just cooked through, 3 to 4 minutes per side.

5 .Transfer to a plate. Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute. Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes. Add the fish and turn to coat in the sauce. Discard the dried chile.

6 .Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.