For Marinaide:

- 1/4 cup of brown sugar
- 1/2 cup of Saki
- 1/4 cup Soy Sauce
- 1/4 cup sweet plum wine
- large bunch of green onions

The Fish:

Any White fish will do or mild Salmon.  
We used Salmon and Chillian Sea Bass.

Remove skin from fish and cut into 1 1/2 to 2 inch pieces. Place in a bowl and set aside.

Combine the brown sugar, Saki, Soy Sauce, and wine into a bowl and stir to disolve sugar. It needs to be in a big enough bowl that you can now put the pieces of fish in and let them marinaide for a few hours.

Cut the green onions into large pieces and spead out on the bottom of a pan that can be used to broil. Lay the pieces of marinaided fish onto the bed of green onions and broil 2-3 minutes on the first side and then 2 minutes on the other side.

Serve up the fish and discard the green onions. The marinaide gives the fish a slightly sweet crispness on the outside and a very tastey, moist oriental flavored fish on the inside.

Bob and Sal - Japanese Gourmet Dinner 1/9/01