Plum miso cod with mushroom tempura

  • serves 4
  • A little effort

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 - mushrooms fried in a light batter - divine.



  • sake 100ml
  • mirin 100ml
  • plum wine 100ml
  • white miso paste 400g
  • golden caster sugar 225g
  • cod or sea bass fillets 4 × 150g (very fresh pieces)
  • bamboo leaf to serve (optional)
  • chives to serve (garlic chives work well)

mushroom tempura

  • egg yolk 1
  • plain flour 100g, plus extra for coating
  • sparkling water 100ml, very cold oil for frying
  • shimeji mushrooms 200g, oyster or enoki mushrooms)


  • Step 1

    Put the sake, mirin and plum wine in a pan and bring to the boil. Being very careful, flame the alcohols using a match, then let the flame burn out (keep a pan lid handy just in case). Add the miso paste and sugar and stir over a low heat until dissolved. Cool. Reserve 100ml of the liquid for finishing the dish. Put the pieces of cod in a bowl and cover with the rest of the liquid. Leave to marinate overnight.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Wipe any excess marinade from the cod. Put on a piece of oiled foil in a baking dish and roast for about 10 minutes, then slide under a hot grill to give a golden finish.

  • Step 3

    To make the mushroom tempura, lightly mix the egg yolk and plain flour with enough sparkling water to make a light batter the consistency of double cream – don’t worry if there are lumps. Heat a wok or pan with a good depth of oil (up to a third full). Dip the mushrooms in some flour, then the batter. Fry until golden. Drain on kitchen paper. Put the cod on the bamboo leaf (if using), drizzle with the reserved marinade and serve with the mushroom tempura and a few chives to decorate.

Nutritional Information

  • Kcals 985
  • Fat 27.2g
  • Carbs 125g
  • Fibre 1.4g
  • Protein 47.1g
  • Salt 9.58g