Miso-Glazed European Sea Bass with Jasmine Rice and Garlic-Wilted Snow Peas

Rinse the jasmine rice under cold water until the water runs clear. Cook in a rice cooker or pot with 1.25 cups of water until fluffy.

Whisk the white miso and mirin together in a small bowl to create a smooth glaze.

Pat the sea bass fillets completely dry. Brush the skin-side and flesh generously with the miso glaze.

Preheat the oven to 400°F (200°C). Place the sea bass on a parchment-lined tray, skin-side up. Bake for 10-12 minutes until the edges of the glaze are caramelized and golden, and the fish flakes easily with a fork.

While the fish roasts, heat a pan over medium-high heat. Add a splash of water, then toss in the snow peas and minced garlic. Sauté quickly for 2 minutes until the peas are bright green and crisp-tender.

Plate the fish alongside a mound of jasmine rice and the garlicky snow peas. Spoon any remaining pan juices from the fish over the rice.