Japanese Cutlets With Sweet Wine Dressing recipe

750 g cutlets of gemfish, kingfish
1 jewfish, tuna or nortas
1 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,
1 soaked in water
1/2 sheet nori, cut in thin
1 strips
1 lebanese cucumber halved,
1 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.