2 pounds firm-fleshed fillets (haddock, lake trout, sole, or flounder) skin removed
Ginger Marinade:
2 tablespoons rice wine or sake
1 ½ tablespoons minced, fresh ginger
1 ½ tablespoons soy sauce
1 teaspoon toasted sesame oil
Cilantro Sauce:
6 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
¼ teaspoon freshly ground black pepper
½ cup chopped fresh cilantro
Recipe courtesy of Nina Simonds, from A Spoonful of Ginger; Alfred A. Knopf, 1999.