For the marinated black cod:

• Bring sake and mirin to a boil, simmer gently for about 30 minutes.
• Add all the remaining ingredients, except the fish, mix, then leave to cool.
• Marinade the fish in the liquid for 24 hours, then rinse under cold water and pat dry. 

For the miso sauce:

• Bring mirin to a boil to let the alcohol evaporate.
• Add the remaining ingredients and mix, set aside to cool down and infuse.

For the tomato chutney:

• Cut the tomatoes into small cubes and finely chop the onion. Finely grate the garlic.
• Heat olive oil in a saucepan and add tomatoes, onions and garlic.
• Place a lid over the saucepan and steam for three minutes but do not allow to catch and burn.
• Then deglaze with vinegar and add the sugar.
• Reduce the chutney by half on a medium heat, stirring constantly until there is a thick chutney consistency. 

For the Okaki Asparagus:

• Mix flour and water to a batter.
• Peel the asparagus. Take the thicker end of the stem and bend, it will snap at the perfect point removing the woody end.
• Dip in the batter, then coat the asparagus with the rice cracker crumbs. Deep fry the asparagus in oil until the coating is light golden.
• Preheat the oven to 180°C. Place the marinated cod in a baking tray and cook in the oven for 12-14 minutes until cooked through.
• Heat the miso sauce gently just before serving. Remove the fish and place on warm serving plates as required, pour the miso sauce over.
• Then arrange the tomato chutney and the crispy asparagus next to it.