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Teriyaki Fish

3/4 c Soy sauce
1/2 c Sugar
1 ts Grated fresh ginger root
1 Clove garlic, peeled and crushed
1/4 ts Monosodium glutamate (opt)
3 ts Sake (Japanese rice wine) or Cooking sherry
1 1/2 lb Fish fillets


In a shallow, 2-quart, heat-resistant, non-metallic baking dish combine soy sauce, sugar, ginger root, garlic, monosodium glutamate and sake. Stir to combine well. Place fish fillets in sauce mixture and marinate for 1/2 hour. Heat, uncovered, in Microwave Oven for 9 minutes basting occasionally with sauce.




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