Katsu Fish with Miso Salad and Wasabi Aioli

Steps

1. Bring a small pot of salted water to the boil.
2. Cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
3. Pat fish dry, remove any remaining scales or bones and season. Cut any larger fillets in half.
4. 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. Set aside.
5. Heat the oil in a large, non-stick fry-pan on medium heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Remove from pan, season and set aside, uncovered, to rest.
6. Cut cucumber in half lengthways and thinly slice; dice radish 1cm; very thinly slice onion; grate carrot.
7. Place chopped veggies into a large bowl, along with cooked peas and all remaining miso salad ingredients. Just before serving, toss well to combine and season to taste.
8. To serve, divide miso salad between plates. Top with katsu fish and dollop over wasabi aioli.