Cod Tempura with Blossom Salsa and Mirin-Ginger Glaze

This appealing Japanese-inspired seafood dish uniquely combines winter and spring features. The star of the dish is Cod - a cold-water fish lauded for its mild, slightly sweet flavor and flaky white flesh. We're pairing it with lightly brined cherry blossoms and a mirin-ginger glaze to create a balanced flavor experience that's refreshingly innovative.

https://www.snappersfish.com/post/cod-tempura-with-mirin-glaze

Ingredients (for 2)

• Cod fillets - 2 - cut into chunks

• Soda water - 1 cup - chilled

• All-purpose flour - 1 cup - for batter

• Cornstarch - 1 cup - for coating

• Cherry blossoms - 1 cup - lightly brined and chopped

• Spring onion - 2 stalks - finely chopped

• Cucumber - 1/2 - deseeded and diced

• Mirin - 1/4 cup - unused

• Ginger - 1 small knob - peeled and finely grated

• Soy sauce - 2 tablespoons - unused

• Vegetable oil - unused - for frying

• Salt - to taste - unused

Preparation

Step 1 - 🌸🥒🥣

Combine brined cherry blossoms, diced cucumber, and chopped spring onions in a bowl. Set aside for flavors to meld.

Step 2 - 🥤🥣🍚

Mix chilled soda water with flour in a bowl until it forms a light batter.

Step 3 - 🍳🐟🔥

Heat the vegetable oil in a deep frying pan. Coat the cod pieces first in cornstarch, then in the batter, and fry till they're golden brown. Drain on kitchen paper.

Step 4 - 🥢🍶🔥

Mix mirin, freshly grated ginger, and soy sauce in a small saucepan. Bring to a simmer and reduce until it thickens slightly into a glaze.

Step 5 - 🍽️🌸🍶

Arrange the cod tempura on plates, top with the blossom salsa, and drizzle the mirin-ginger glaze over. Season with a pinch of salt if needed.

Additional

Brining cherry blossoms may be an unusual step for some, the process significantly enhances the flavor and texture. While brining, be sure to rinse the blossoms in cold water first to get rid of any dust or bugs. You can hand-involve kids in battering and coating processes.