Title: Japanese Cutlets With Sweet Wine Dressing
Categories: Fish Entree Chef
Yield: 4 Servings

750	g	Cutlets of gemfish, kingfish
		Jewfish, tuna or nortas
		Ocean trout
4	tb	Plum or rice vinegar
2	tb	Soy sauce
2	tb	Mirin wine
3	ts	Sugar
1 1/2	c	Shredded white radish,
		Soaked in water
1/2		Sheet nori, cut in thin
		Strips
1		Lebanese cucumber halved,
		Seeded and sliced

Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and sugar. Place in refrigerator for 1 hour. Remove cutlets from mari- nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each side or until flesh flakes. Brush cutlets with marinade during cooking. Heat remaining marinade to boiling point. Drain radish and mix with nori. Arrange cutlets on a plate with radish, nori and cucumber. Just before serving, spoon heated marinade over cutlets. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue

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