Marinade cod. Combine miso, rice wine and soy sauce and cover fish for at least six hours but up to three days.

For soubise sweat shallots and fresh ginger until soft and almost caramelised, add ground ginger for two minutes then add cream. Bring to boil, reduce to simmer for ten min. Blitz and pass through fine sieve or chinos.

For vinaigrette, bring wine and vinegar to boil then allow to cool. Whisk sesame oil in until combined and add togarashi.

Place grill on highest setting, place cod loin portions onto greaseproof lined baking tray and place under hot grill. Cook until the cod starts to blacken, around seven minutes.

Swipe the soubise across a flat plate, add a couple of pieces of blanched bak choi, place cod on top of bak choi. Finish with a generous amount of dressing.