Ginger, Miso, Snapper

"Get fish," she says. 

I buy red snapper. 

"I don't like it when it has bones," she says.

I didn't know what to do. 

I made Ginger, Miso, Snapper. 

I made a sauce with soy sauce, grated ginger, sriracha, miso, minced garlic, and a touch of water.  I cut up the snapper into  1" cubes and took out the bones.  I used half of the sauce to marinate the fish.  20 minutes.  I saved the other half to use as sauce.  I blanched the asparagus and soaked rice vermicelli.  I fired up the wok.  I cooked the fish and set it aside.  I cooked the asparagus.  I added the noodles for a minute or two.  I added the sauce and the fish.   I finished it with seasoned rice wine vinegar and fresh coriander.  It fit the fish with no bones requirement so everyone was happy.