Plum miso cod with mushroom tempura - olive magazine. | olivemagazine
Miso cod, often found on swanky Japanese restaurant menus, takes a little effort to make at home, but it's worth it. A dash of plum wine adds a delicious fruity tang. Served with a mushroom tempura -...
Ingredients
- 100ml sake
- 100ml mirin
- 100ml plum wine
- 400g white miso paste
- 225g golden caster sugar
- 4 × 150g (very fresh pieces) cod or sea bass fillets
- to serve (optional) bamboo leaf
- to serve (garlic chives work well) chives
- 1 egg yolk
- 100g plain flour plus extra for coating
- 100ml sparkling water very cold oil for frying
- 200g shimeji mushrooms oyster or enoki mushrooms)
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