1/2 cup mirin (sweet Japanese rice wine)
1/4 cup sake
1/4 cup tamari or regular soy sauce
2 tablespoons yellow miso (fermented soy bean paste)
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon brown sugar
6 6-ounce sea bass fillets
1 tablespoon vegetable oil
Steamed white rice
Coconut-Curry Sauce
Chopped fresh cilantro

sake, marinated, sea

Nonstick vegetable oil spray
2 10- to 12-ounce halibut fillets (each about 1 1/2 inches thick)
4 teaspoons chopped fresh dill
1 750-ml bottle sake
3 1/2-inch-thick onion slices
2 cups thinly sliced peeled carrots
2 garlic cloves, peeled, halved
1 teaspoon butter
sake, steamed, halibut

For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil

Accompaniment: coconut green curry sauce

*available at Japanese markets and by mail order from Uwajimaya,
tel. (800) 889-1928

sake, kasu, marinated

For teriyaki sauce
1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 tablespoons chopped peeled fresh gingerroot

two 1/2 inch-thick salmon steaks
2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
1 onion, cut into 1/4-inch slices
1 tablespoon vegetable oil


Garnish: 2 scallion greens, cut decoratively


salmon, teriyaki, carrots