| 1 1/2 | lb | Firm white fish (I use 2 trout each cut into about five pieces) |
| 2 | md | Onions; each cut into 8 pieces |
| 2 | md | Tomatoes; chopped -or- |
| 1 | cn | Chopped or stewed tomatoes |
| 2 | | Cloves garlic; crushed |
| 1 | tb | Oil or equivalent liquid to saute |
| 3 | tb | White miso (soybean paste) |
| 1 | | Thumb-sized piece of ginger; peeled and sliced |
| 1 | md | Daikon (Japanese white) radish; sliced diagonally, |
| DIVIDER | | --or- |
| 2 | bn | Small red radishes; sliced or whole |
| 1 | tb | Asian fish sauce |
| 1/2 | c | Lemon juice (or tamarind water if you can get it) |
| 4 | c | Water |
| 3 | | -(up to) |
| 6 | | Banana peppers or other small whole peppers (optional) |
| 8 | | -(up to) |
| 10 | | Leaves mustard greens or other leafy green |
