Crispy, golden cod tempura topped with blossom salsa and finished with a glossy mirin-ginger glaze.

1 lb cod fillets, cut into pieces

3/4 cup all-purpose flour

1/4 cup cornstarch

3/4 cup ice-cold sparkling water

Salt and pepper to taste

Oil for frying

2 tbsp mirin

1 tbsp soy sauce

1 tbsp honey

1 tsp grated ginger

1/2 cup diced cucumber

1/2 cup diced mango

1 tbsp rice vinegar

1/2 tsp sesame oil

Edible blossoms or herbs for garnish

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1. Simmer mirin, soy sauce, ginger, and honey 5 minutes for glaze. Set aside.

2. Combine cucumber, mango, blossoms, vinegar, and sesame oil for salsa. Chill.

3. Whisk flour and cornstarch; add sparkling water until slightly lumpy.

4. Heat oil to 350°F. Dip cod in batter and fry 2–3 minutes per side until golden.

5. Drain on paper towels and brush lightly with glaze.

6. Serve with blossom salsa and extra glaze on the side.

Keep batter cold for light, crispy texture.

Do not overcrowd the pan.

Use rice flour for a gluten-free version.