Lettuce Wraps with Miso Glazed Arctic Char

Arctic Char has a wonderful delicate texture and flavour which makes it perfect for this particular recipe.  I am a big fan of Asian flavours and the Miso flavour added to this is excellent.  I put a little Wasabi Sauce on mine as well.  From Food and Drink Summer 2015.

2 tbsp white miso paste
3 tbsp soy sauce
1 tbsp honey
1 tbsp hot water
2 fillets Arctic char, skin on and deboned, about 625 g
1 cup uncooked jasmine or other fragrant rice, cooked and cooled
3 tbsp rice wine vinegar
1 tbsp vegetable oil
1 avocado, diced
1 sheet nori
1 cup english or mini cucumbers, finely diced
1/2 cup green onion, finely sliced on diagonal
1 head green or red leaf lettuce, leaves separated and washed
Sriracha or hot sauce to garnish

• In a glass baking dish or plastic storage bag, stir together miso paste, soy sauce, honey and hot water.  Place fillets in marinade, flesh side down and let marinate for 1 to 4 hours in the refrigerator.
• Toss rice with 2 tbsp rice wine vinegar and 1 tbsp vegetable oil.
• Toss avocado with remaining 1 tbsp rice wine vinegar to prevent browning, and slice nori into small 1 inch strips.
• Heat broiler on high.  Place the Arctic char, skin side down, on an oiled foil lined baking sheet.
• Place fish under broiler in top third of the oven.  Broil until fish is just cooked through, about 4 minutes depending on its thickness.
• Once fish has cooled slightly, pull the flesh off the skin in long pieces.
• Assemble all the fillings and place some of each ingredient in the lettuce leaves.  Garnish with hot sauce if desired, wrap and serve.