In a small saucepan, whisk together the miso paste, coconut sugar, water, mirin, rice vinegar, soy sauce, and ginger. Bring to a simmer over medium heat, whisking occasionally. Turn the heat to low and simmer until the mixture has thickened and reduced by a quarter or so, 45 minutes to 1 hour. Let cool completely. 

Place fillets in a gallon-size ziplock bag and pour the cooled sauce over them. Seal and transfer the bag to the fridge to marinate for 2 to 3 days, turning the bag every 24 hours. 

Remove the bag fromt he refrigerator and let sit at room temeperature for 30 minutes. 

Preheat the broiler and raise your oven rack to the top spot; it should be 6 to 8 inches from the coils. Line a rimmed baking sheet with aluminum foil, dull side up. 

Wipe off any excess sauce from the top of the filets and arrange them skin side down, on the foil-lined baking sheet. Broil until the fish flesh is almost opaque, 8 to 10 minutes. 

In a small nonreactive saucepan, combine the water with both vinegars, the sugar, and salt and bring to a boil. When the sugar and salt have dissolved, remove the pan from the heat and let cool to room temperature. 

Peel the mangoes using a vegetable peeler. If your mango is too soft to peel with the peeler, that means it's too soft to pickle; you need to use firm, unripe, green mangoes for this. Slice the mangoes into 3/4-inch strips, carefully avoiding the seed in the middle and separating as much fruit from the seed as possible. Place the mango slices into a 1/2-gallon glass jar. Set aside. 

Pour the cooled vinegar mixture over the mango slices and cover the jar with a lid. Store in the refrigerator for 3 days before serving. If stored in an airtight container, it will keep refrigerated for several weeks. 

Ina  blender, combine the flesh and seeds of the papaya with the lime juice, Dijon mustard, shallot, salt, pepper, sugar, and oil and process on high speed for 1 1/2 to 2 minutes, until smooth. Use right away , or transfer to an airtight jar or bottle and store int he refrigerator for up to 1 week. 

In a medium heat a medium pot over high heat and add rice, water, butter, and a generous amount of sea salt. Bring to a boil. Once boiling, cover, and reduce heat to low for 15 minutes. After 15 minutes, remove from heat, keep covered and let sit for 10 minutes before fluffing with a fork and serving. 

In a medium bowl, add shredded cabbage and sprinkle with lime juice and a pinch of sea salt. Use your hands to massage the cabbage until it is tender. 

Divide your mixed greens, rice, Hawaiian fish, and cabbage between two bowls. Top with pickled mangos, scallions, sesame seeds, and papaya seed dressing. 

EAT UP.