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, around 20 minutes. 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 oven for about 10 minutes or until medium done.

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.

This recipe yields 4 servings.

Comments: When I think of fresh flavors and fluffy rice this is the dish that springs to mind. A great mixture of all of my favorite Asian flavors, served on cups of iceburg lettuce to make a great meal. Feel free to use other fish if black bass is not in season. Freshness is the only thing that matters.

Wine Recommendation: I like a dry riesling with this fish. Riesling is the worlds great wine bargain -- people have this idea that riesling is sweet and cloying when in fact it makes some of the worlds finest crisp, dry and elegant wine. Try one of the wonderful rieslings from Alsace. Or for a great bargain, Bonny Doons Pacific Rim Dry Riesling from California.