6 salmon -- monkfish or tuna
- steaks -- (about 1/4 lb each)
***MARINADE***
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
1/2 cup Chinese cooking wine
-- rice wine or sherry
1 tablespoon sugar
2 garlic cloves -- minced or
- pressed
Instructions:
Rinse the fish and set it aside. In a saucepan, bring the soy sauce
and grated ginger to a boil. Strain it and discard the ginger. In
a bowl, combine the gingered soy sauce, wine, sugar and minced garlic.
Place the fish in a bowl, pour the marinade over it and let it sit
for about 30 minutes in the refrigerator, turning once or twice. Lift
the fish out of the marinade and broil it on a baking sheet covered
with aluminum foil or grill it over medium-hot coals for 5 minutes.
Turn the fish, brush with more marinade and broil for another 5 minutes,
until the flesh is opaque and flakes with a fork.
