Name: Asian-style fish & chips
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 100g white miso paste -; 3 tbsp rice wine vinegar -; 2 tsp golden caster sugar -; 2-3 cod fillets (about 350g/12oz), bones and skin removed -; 100g rainbow radishes , very thinly sliced (I used a mandolin) -; 1 tbsp black sesame seeds -; 2 large sweet potatoes , skin on, cut into chunky chips -; oil , for deep-frying -; 1/2 lime , cut into wedges, to serve -; 140g plain flour , plus 100g/4oz extra for coating -; 100g cornflour -; 200ml soda water -; 140g mayonnaise -; 1 tsp wasabi -; 1 small shallot , finely chopped -; 1 tbsp capers , finely chopped -; ¼ small pack coriander , chopped -

Ingredients for - Asian-style fish & chips

1. 100g white miso paste

2. 3 tbsp rice wine vinegar

3. 2 tsp golden caster sugar

4. 2-3 cod fillets (about 350g/12oz), bones and skin removed

5. 100g rainbow radishes , very thinly sliced (I used a mandolin)

6. 1 tbsp black sesame seeds

7. 2 large sweet potatoes , skin on, cut into chunky chips

8. oil , for deep-frying

9. 1/2 lime , cut into wedges, to serve

10. 140g plain flour , plus 100g/4oz extra for coating

11. 100g cornflour

12. 200ml soda water

13. 140g mayonnaise

14. 1 tsp wasabi

15. 1 small shallot , finely chopped

16. 1 tbsp capers , finely chopped

17. ¼ small pack coriander , chopped

How to cook deliciously - Asian-style fish & chips

1 . Stage

In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.

2 . Stage

Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.

3 . Stage

For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.

4 . Stage

Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.

5 . Stage

Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.

6 . Stage

Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.

7 . Stage

Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.

8 . Stage

Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.