Make a thin batter from cornflour, freshly-ground black pepper, a little salt and water, cut skinless cod fillet into bite-sized chunks
and mix gently into the cornflower paste. To start the sauce, thinly slice shallots, a stick of celery, a thumb-sized piece of ginger
and chopped garlic and sauté in a little oil for 3-4 minutes. Add in a carrot cut into thin matchsticks, together with a Tbs miso paste,
a Tbs light soy sauce and a half cup of chicken or vegetable stock. Bring to a simmer and keep warm while you cook the fish. Heat a cm
or so of oil in a deep pan until very hot, then add the fish, separating the chunks and being careful the oil doesn't bubble up too much.
Fry until tinged with brown, then remove from the oil, drain briefly on kitchen towels and mix carefully into the miso sauce.
Garnish with sliced spring onions and serve with rice.