Oven-Roasted Miso-Marinated Black Cod With Asian Sprout Salad

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James Beard


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2 tablespoons red miso

2 tablespoons white miso

1 cup rice wine (Shoa Xing)

4 teaspoons sugar

1 tablespoon light soy sauce

2 tablespoons freshly grated ginger

4 6-ounce fillets black cod (a.k.a. sablefish)

2 tablespoons peanut oil

1/4 cup sweet black Chinese vinegar

1/4 cup unseasoned rice vinegar

1/2 cup peanut oil

1/2 tablespoon freshly grated ginger

1 small shallot, minced

1 tablespoon sugar

1/4 cup mizuna greens

1/4 cup daikon or radish sprouts

1/4 cup soybean sprouts

1/4 cup pea leaves

3 scallions, julienned

1/4 cup daikon, julienned

Toasted sesame seeds

Thinly sliced lemon

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