Steps
- In a medium saucepan, combine the miso paste, sugar, vinegar, mirin, soy sauce, and 60ml (1/4 cup) water. Whisk until smooth and well blended. Place over medium heat and bring to a gentle simmer. Cook uncovered for about 3 minutes until slightly reduced. Transfer the mixture to a bowl and let it cool for 10 minutes.
- Wipe the saucepan clean. Heat half the oil over medium heat, then add the rice and ginger. Stir and cook for 1 minute until the rice is well coated and fragrant. Add 625ml (2 1/2 cups) water and bring to a boil. Lower the heat, cover, and simmer for 12 minutes or until the water is absorbed and the rice is tender. Mix in the sesame seeds and set aside, covered, for 10 minutes to steam.
- While the rice is cooking, place the fish portions into the cooled miso marinade to coat. Heat the remaining oil in a large pan over medium-high heat. Remove the fish from the marinade, keeping the marinade aside, and cook the portions for 3 to 4 minutes per side or until they are just cooked through. Transfer the fish to a plate and pour the reserved marinade into the pan. Bring it to a boil briefly, then remove from heat.
- Steam or boil the choy sum, bok choy, and snow peas for about 1 minute or until tender. Drain well.
- Serve by dividing the rice into bowls, topping with the fish and steamed greens. Drizzle with the pan sauce and finish with lime wedges on the side.
