Bring the mirin, sake and sugar to a boil in a saucepan for 2 minutes, once the sugar has dissolved turn reduce the heat and add the miso. Stir well until the miso is fully incorporated and then allow to cool. Marinate the fish fillets in this mix for at least 2 hours. Ideally overnight ion the fridge.
Preheat an oven to 200'C.
Wipe the marinade off the fish, don't wash it just wipe any excess off.
Heat a frying pan until hot and add a splash of sunflower oil. Cook the fish skin side down until the skin becomes crispy and turns golden. Remove from the heat and carefully turn over. Transfer to the oven and cook for 5 minutes. While it cooks baste or brush with any excess marinade.
Bring the water and sugar to the boil for 2 minutes, stir in the agar agar and simmer for a minute until dissolved. Stir in the yuzu juice and pour into a small tray lined with cling film. The tray needs to be small enough to give the jelly a depth of at least 1 centimeter. Allow to cool and set in the fridge until needed. Remove from the tray gently and cut into batons the same length as the pork belly strips. They should be finger size.
For the pork:
Marinate the pork in the soy and sesame oil for an hour, place between 2 baking trays lined with parchment and bake in the oven for 15 minutes or until crispy.
Peel the lotus root and cut into 5 millimeter thick rings. Bring the water and vinegar to the boil and cook the rings for 2 minutes. Drain and then refresh under cold water.
Serve the cod on a piece of banana leaf and then place alternate pieces of pork belly, jelly and lotus root around. Drizzle on any remaining marinade and then finish with a few sprigs of coriander cress.
«Try to control the reduction of the sauce when cooking the fish. If it is too thick and it will become too rich. If it is too thin it will not coat and glaze the fish.»