Instructions: 1. Have fish cleaned and scaled, but left whole. Rinse in cold water; then dry well with paper toweling. Sprinkle fish with sherry and salt, wrap in foil or transparent wrap, and refrigerate overnight.

2. Cut fish crosswise into 2 to 3 inch steaks.

3. Mince garlic, ginger root and scallions; then blend well with vinegar.

4. Heat oil to smoking. Brown fish steaks quickly. Remove from pan when done. Top at once with vinegar mixture and serve.

NOTE: Use haddock or whiting.

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