Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Salmon, halibut or 1 ts Sugar
-petrale sole 10 Scallions, trimmed and cut
6 tb Soy sauce -into 1/4-inch-long diagonal
1/2 c Sake -slices

Rinse fish and pat dry. Cut fish into 4 serving-size pieces and place
in a noncorro- sive dish. Refrigerate.

In a small bowl, whisk together soy sauce, sake and sugar. Add
two-thirds of the scallions to the marinade and pour over the fish.
Completely coat fish pieces with marinade. Cover dish with plastic
wrap and refrigerate for at least 1 hour, but no longer than 9 hours.

Place 2 C water in the bottom half of a fish poacher and bring to a
boil. Remove fish from marinade and place on a rack and place in
poacher, cover and steam for 6 to 9 minutes, or until pieces are
opaque all the way through. Fattier fish takes longer to cook.

Place individual servings in the center of four warmed dinner plates
and top each with remaining scallion pieces. Serve immediately.

Serves 4.

House Beautiful/April/94 Scanned fixed by DP GG

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