SERVINGS 6

San-bai-zu sauce (for 6 fish)

2 tablespoons sake

1/2 cup shoyu

2 tablespoons vinegar

2 tablespoons sugar

Scale and clean one small fish (moana, papio, weke, aji or opapale) for each person. Broil over charcoal, soak for 1/2 hour in san-bai-zu, and serve with finely slivered ginger root.