SERVINGS 6

1/4 cup water, or 2 tablespoons sake and 2 tablespoons water

6 small fish (1-1/2 - 2 lbs.) or fish steaks

1/3 cup shoyu

2 tablespoons sugar

Put water, shoyu and sugar in a large saucepan or frying pan and bring to a boil.

Arrange fish in pan, single layer and cover.

Cook 8-12 minutes, depending on size and thickness of fish. Lower heat when it starts to steam.

If the sauce is thin after cooking time is up, take off cover and cook a little longer until sauce is thickened.

How to Serve:

Place fish on individual plates, pour a spoonful of sauce over it and sprinkle some minced ginger on top.