Instructions: Boil lightly salted water in sauce pan. Boil each filet until tender, being careful not to overcook. Drain, arrange on serving plate. Sprinkle with soy sauce, scallions, ginger.

Heat oil carefully until boiling, then pour over fish so that it sizzles. Serve quickly.

This recipe yields 4 servings.

Comments: It would be unthinkable to imagine the Japanese diet without fish (sakana). The cuisine could survive the removal of meat and poultry, and even of noodles. But without fish, it would cease to be Japanese cooking. Rice and seafood are the two pillars upon which the food of Japanese is built. And as an island nation, if it swims in the waters for hundreds of miles around, its consumed in Japan. There probably isnt anything that lives in the ocean that hasnt been tried, and turned into an object of remarkable tastiness through clever preparation. Sushi and sashimi are just the beginning; in the Japanese kitchen, anything from the sea can be cooked so as to make it taste fresh and new. And very delicious.

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