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1
Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha.
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2
Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish.
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3
Place the fillets on top in a single layer.
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4
Pour the soy sauce mixture over the fillets.
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5
Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam.
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6
Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven.
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7
Let stand, covered, for 2 minutes to steam and finish cooking gently.
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8
Meanwhile, place the snow peas in a microwave-safe medium bowl.
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9
Cover tightly with plastic wrap; make a small slit in the center.
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10
Microwave on high (at 100 percent power) until the snow peas have turned bright green but are still crisp, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven.
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11
(When removing the plastic wrap, be careful to avoid the hot steam.)
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12
Divide the snow peas between two plates.
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13
Top with the shiitakes, radishes and fillets.
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14
Drizzle any sauce left in the baking dish over the fish.
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15
Squeeze fresh lemon juice over the fillets, and garnish with scallions.
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16
Serve with brown rice.
