Butterfish Misoyaki

	
4	slices		butterfish

Marinade:
2/3	cup		miso 
			(fermented soybean curd)
1	T.		ginger, grated
3	T.		sugar
1	T.		rice vinegar

A)	Combine marinade ingredients.  
	Refrigerate/soak fish overnight in a 
	covered dish.
B)	Fry in oil (with -or- without washing off miso)
	for about 5 minutes each side.

YIELD:	4 servings.