Miso Glazed Black Cod on Sunflower Sprouts
Ingredients
- 1/3 cup white miso (fermented soybean paste)
- 1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
- 3 tablespoons unseasoned rice vinegar, divided
- 2 tablespoons minced peeled fresh ginger
- 4 teaspoons toasted sesame oil (such as Asian), divided
- 4 6-ounce skinless black cod fillets
- 1/2 cup chopped green onions, divided
- 5 ounces sunflower sprouts
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