Miso Fish With Snow Peas Salad - cooking recipe

Ingredients

600 g fish fillets (firm white)
1/4 cup white miso (paste)
1 1/2 teaspoons mirin
1 tablespoon mirin (extra)
2 garlic cloves (chopped)
2 teaspoons ginger (g=freshly grated)
1 green onion (thinly sliced)
100 g snow pea sprouts (rinsed)
1 carrot (medium cut into matchsticks)
1 red capsicum (medium thinly sliced)
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
1 tablespoon sesame seeds (toasted)

Preparation

Preheat oven to 180C (170C fan forced).
Line a baking tray with baking paper and place fish, in a single layer, on prepared tray.
Combine miso paste, 1 1/2 teaspoons mirin, garlic, ginger and onion in a msall bowl and mix and then spread miso mixture on top of the fish and then bake for 10 to 12 minutes or until cooked (this will depend on the thickness of your fish slices).
Combine sprouts, carrot and capsicum in a medium bowl and add extra mirin, soy sauce, sesame oil and sesame seeds to make salad.
Serve fish with salad.