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Grilled Fish Fillets with Japanese Sake and Miso Paste
TASTE HONG KONG11Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 fillets (frozen catfiish, 腍魚柳, ~150g each)
- 2 Tbsp. sake
- 4 cms ginger (julienned)
- 1 sprig green onion (julienned)
- sauce
- 4 Tbsp. rice wine (sake, Japanese)
- 4 tsp. white miso paste
- 1/2 tsp. sugar
- 3 tsp. miso paste (first, and check saltiness before adding more)
- marinade (for fish fillets)
- 1 pinch salt (~1/8 tsp)
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