Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber
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Cooking tools:
- Grill pan
- Wok
- Steamer basket
- Grater
- Chef's knife
- Cutting board
- Peeler
- Zip-top bag
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
- Serving platter
- Serving bowl
Ingredients
- ¼ cup mirin
- ½ cup plus 2 tablespoons red miso paste
- 4 california white sea bass filets, about 4 oz. each
- 2 tablespoons soy sauce
- peanut oil for pans, as needed
- water as needed
- ¼ daikon radish, peeled & grated
- ½ teaspoon asian hot sauce
- 1 large english cucumber, thinly sliced
- 2 green onions and part of their greens, thinly sliced
- ½ cup snow peas,thinly sliced length-wise
- ½ cup long beans (or alternately green beans)
- ½ cup edamame beans, steamed and removed from the pod
- sweet pea shoots, as garnish
- ½ cup rice vinegar
- 2 tablespoons sugar
- pickled ginger, as garnish
- 4 cups cooked jasmine rice, kept warm
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