In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.68 Kcal (1514 kJ)
Calories from fat	45.09 Kcal
		% Daily Value*
Total Fat	5.01g	8%
Cholesterol	22.67mg	8%
Sodium	669.25mg	28%
Potassium	215.11mg	5%
Total Carbs	59.45g	20%
Sugars	6.41g	26%
Dietary Fiber	1.6g	6%
Protein	10.3g	21%
Vitamin C	2.4mg	4%
Iron	0.6mg	4%
Calcium	35.8mg	4%

Amount Per 100 g
Calories	123.6 Kcal (517 kJ)
Calories from fat	15.41 Kcal
		% Daily Value*
Total Fat	1.71g	8%
Cholesterol	7.75mg	8%
Sodium	228.72mg	28%
Potassium	73.51mg	5%
Total Carbs	20.32g	20%
Sugars	2.19g	26%
Dietary Fiber	0.55g	6%
Protein	3.52g	21%
Vitamin C	0.8mg	4%
Iron	0.2mg	4%
Calcium	12.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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