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Tai Sugatayaki
grilled perch
Ingredients (5-6 servings):
Perch
Salt
Ginger
Preparation:
1. Scale fish and cut off a fin. Cut off gills. Take innards out.
2. Wash fish and dry it up. Salt all round. Rub fins with salt.
3. Fry its front on a medium heat.
4. Decorate fish with grated ginger.
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