Instructions: Score the fish with shallow parallel cuts at 1-inch intervals. Make another set of cuts at an angle to the first to make a diamond pattern. Combine the marinade ingredients in a shallow dish. Add the fish, turning it to coat both sides. Cover and refrigerate for at least 1 hour or overnight,

Remove the fish from the marinade and place in on a rack in a foil-lined baking pan; reserve the marinade. Broil the fish 2 to 3 inches from the heat until opaque in the center, about 6 minutes. Transfer it to a deep plate; set aside.

Pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat and boil for 2 minutes. Strain the liquid over the fish and let it stand for 30 minutes. Pour off and discard the marinade; cover and refrigerate the fish until ready to serve. Serve on a bed of lettuce leaves.

This recipe yields 4 servings.

Tip: Try serving the fish with Belgian endive as part of an appetizer plate.

Comments: Shanghai cuisine is known for its richly marinated seafood, served chilled or at room temperature. This contemporary recipe is similar to a smoked fish appetizer popular in Shanghai restaurants. Usually deep-fried, its just as delicious broiled.

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