In a bowl, combine the miso, mirin, vinegar, and Sriracha sauce. Set aside.
In a non-stick skillet, brown the fish, skin side down, in the oil. Drizzle with the miso sauce and coat the fish. Continue glazing while cooking the fish on all sides. Finish cooking under the broiler, if necessary.
Serve the fish and garnish with mustard sprouts, green onion julienne, sliced radish, and fried shallots.
Sriracha sauce is made from chili paste, vinegar, garlic, sugar, and salt and it comes from Thailand. It is sometimes found in the Asian food section at the grocery store or in Asian grocery stores such as Kim Phat in Montreal.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.