Miso Glazed Fish With Crisp Asian Salad

• 1/2 cup white miso paste
• 3 tbsp rice vinegar
• 2 tbsp mirin (rice wine)
• 1 tbsp sugar
• 1 tsp light soy sauce
• 4 small sea bass fillets
• 1/4 cup sesame seeds, toasted
• None None FOR THE SALAD
• 3 oz sugar snap peas
• 3 oz snow peas
• 1/2 small Chinese cabbage, shredded
• 1/2 None green pepper, seeded and cut into strips
• 1 cup bean sprouts
• 1/4 cup loosely packed mint leaves
• 1/4 cup loosely packed cilantro leaves
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp balsamic vinegar

1. Place miso paste, rice vinegar, mirin, sugar and soy sauce in small saucepan on medium heat. Cook for 3 mins. Remove from heat and set aside until cooled.
2. Place fish in ceramic or glass dish. Pour cooled glaze over fish. Cover with plastic wrap and refrigerate for 30 mins.
3. Meanwhile, for salad, toss sugar snap peas, snow peas, cabbage, pepper, bean sprouts, mint and cilantro in a large bowl. Mix rice vinegar, soy sauce, sesame oil and balsamic vinegar in a small bowl. Pour over salad and toss well.
4. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper. Place marinated fish on pan. Bake for 10 mins. Sprinkle with sesame seeds. Serve with salad.

white miso paste, rice vinegar, rice wine, sugar, soy sauce, bass fillets, sesame seeds, salad, sugar snap peas, snow peas, chinese cabbage, green pepper, bean sprouts, mint, cilantro, soy sauce, sesame oil, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/28315 (may not work)