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Japanese Cutlets with Sweet Wine Dressing

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.

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