1. Pour 200ml of water in a pan and add the soy sauce, honey, chilli and rice wine vinegar, bring to the boil and allow to reduce by half, thicken with dissolved arrowroot or cornflour.
2. Cut 150g of button mushrooms in half and cook quickly in a little oil, put in an ovenproof dish.
3. Pour the sauce into the dish with the mushrooms, add the cod pieces, dipping them into the sauce.
4. Place in the oven at 180c for approx. 10 minutes, baste 2-3 times during the cooking time.
Serve with noodles or rice.