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1. Place the shiro miso in a small bowl and with a wooden spoon, stir in the sugar and mirin. Arrange the fish pieces side by side in a baking dish just large enough to hold them in one layer and, with a rubber spatula, spread the marinade evenly over them. Cover with plastic wrap and refrigerate for 2 days.
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2. Preheat the broiler or light a hibachi or charcoal grill. With a rubber spatula and paper towels, gently remove the marinade from the fish and discard it.
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3. Place the fish about 4 inches from the heat and broil for 7 to 8 minutes, flesh side toward the heat, or until the fish is a light golden brown.
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4. Turn the fish carefully with tongs, a spatula or cooking chopsticks and broil for another minute. Serve at once on individual plates, accompanied by the pickled ginger sprouts.
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5. This dish will serve four as part of a Japanese meal or as a main course or luncheon dish.
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