1 tablespoon (15 ml) white miso

1 tablespoon (15 ml) mirin

1 tablespoon (15 ml) rice vinegar

1/2 teaspoon (2.5 ml) Sriracha sauce

In a bowl, combine the miso, mirin, vinegar, and Sriracha sauce. Set aside.

In a non-stick skillet, brown the fish, skin side down, in the oil. Drizzle with the miso sauce and coat the fish. Continue glazing while cooking the fish on all sides. Finish cooking under the broiler, if necessary.

Serve the fish and garnish with mustard sprouts, green onion julienne, sliced radish, and fried shallots.

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