1 1/2-pound (750g) asparagus

2 teaspoons vegetable oil

1 pinch salt

7 ounces (230g) pangasius fillet other fish options are sea bass or salmon fillets

5 tablespoons unsalted butter divided

6 tablespoons white or yellow miso

1 tablespoon sriracha

1 tablespoon sugar

9 cloves garlic grated

1 teaspoon grated ginger

2/3 cup panko

  1. Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
  2. Rinse the asparagus with water. Trim the tough end by 1 inch, and cut the rest of the asparagus into 2-inch (5 cm) lengths. Spread the asparagus on the baking sheet and arrange them to one side. Drizzle with vegetable oil and evenly sprinkle salt on top. Toss well and set aside.
  3. Rinse and pat dry the pangasius with paper towels. Place the fish on the empty side of the baking sheet with the skin side facing down.
  4. Microwave 3 tablespoons of butter for 20 seconds or until melted. Grate the garlic and ginger using a ceramic grater to achieve a nice, fine texture. Combine the melted butter, white miso, sriracha, sugar, grated garlic, and ginger in a bowl, stirring well into a smooth paste.
  5. Melt the remaining butter in the microwave, and mix well with panko in a separate bowl.
  6. Top the fish with one or two spoonful of miso mixture, and spread evenly with the back of the spoon. Top with buttered panko, gently press it down to help it adhere to the fish and prevent it from falling off during baking.
  7. Bake for 15 minutes or until the panko is golden brown, and the fish is firm. If the fish is thick, you may need to extend the baking time to ensure the fish is fully cooked. Broil for 3 minutes if the panko topping is not crisp enough.
  8. Once baked, remove from the oven and add the remaining miso mixture to the asparagus. Toss well to enhance the flavor. Serve immediately.