| How To Cook: |
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1. Combine the miso, sake and dashi in a 3- to 4-quart pot and stir together with a spoon until well combined.
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2. Stir in the chopped ginger and bring to a boil, uncovered.
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3. Add the fish, cover the pan and cook over moderate heat for 15 minutes, or until the fish is firm but opaque.
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4. Do not overcook the fish.
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5. Serve hot as part of a Japanese meal, or as a light lunch with a clear soup.
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