Instructions: 1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.

2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.

Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.

3. Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan.

4. Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes.

5. Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold.

NOTE: This dish may be made with carp, scup, butterfish or white fish.

It will keep, refrigerated, for several days.

VARlATIONS : In step 3, steam the fish 15 minutes instead of browning it.

In step 4, add with the sugar, 2 tablespoons of used black tea leaves.

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