4 servings vegetable oil; peanut oil preferred as needed for pans,
4 servings pickled ginger
0.5 cup rice vinegar
0.5 cup snow peas thinly sliced
2 tablespoon soya sauce
2 tablespoon sugar
4 servings water as needed
0.5 cup long beans (or alternately green beans)
Equipment
bowl
frying pan
whisk
grill
wok
grill pan
Directions
Add the miso to a small bowl, add water to the bowl– 1 or 2 tablespoons at a time until a saucy, but still thick consistency is achieved.
Place the sea bass and the ½ cup miso glaze in a zip-lock bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours.Just before cooking the fish, in a bowl, stir together the cucumber, radish, green onion, ¼ cup rice vinegar and 1 tablespoon sugar. Set aside.
Heat a lightly oiled grill pan over medium-high heat until nearly smoking.
Remove the fish from the marinade, letting excess drip off.
Place the fish in the grill pan, and cook about 2 minutes until nice grill marks are achieved, turn the fish 90 degrees and cook on the same side another 2 to 3 minutes. Flip the fish over and repeat the procedure, cooking until the fish is just cooked through, but do not overcook.Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons miso glaze, mirin, remaining ¼ cup vinegar, remaining tablespoon sugar, soy sauce and hot sauce. Set aside.
Heat a wok over high heat.
Add about 1 tablespoon oil, coating the pan.
Add snow peas, long beans and edamame and cook tossing often until al dente, about 3 minutes.
Add the reserved miso, mirin, vinegar mixture. Toss well.
Serve the beans on top of the rice and the fish on top of everything.
Garnish with pickled ginger and sweet pea shoots if you like.
