Katsu Fish with Miso Salad and Wasabi Aioli

Steps

1. Bring a pot of salted water to the boil.
2. Cook peas. Cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
3. Prep miso salad. Toss radish, cucumber, shallot, carrot and spinach in a bowl with cooked peas.
4. Prep fish. Pat fish dry, remove any scales or bones and season. Cut larger fillets in half.
5. Whisk egg in a shallow bowl with a pinch of salt and place breadcrumbs in a second shallow bowl. Dip fish into egg, shaking off excess, then add to breadcrumbs and turn to coat.
6. Cook fish. Heat 1 tsp oil in a non-stick fry-pan on medium heat. Cook fish, in two batches, for 2-3 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Use 1 tsp oil for second batch. Season fish when cooked.
7. Finish salad. Toss salad with miso dressing, sesame oil and vinegar. Season to taste.
8. Serve miso salad topped with katsu fish. Dollop over wasabi aioli.