Get the latest Mirin-y flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/mirin-y FISH IN CHAMPAGNE SAUCE This is my adaptation of Martin Yan’s recipe, which he, in turn adapted from the Hakusan Restaurant in London. Small World. 2 lbs white fish filets, Orange Roughy or Sea Bass or mixed 8 whole scallions, bottoms and limp green parts chopped off, and rinsed. Olive oil spray. Marinade: 4 T. tempura sauce juice of ½ lime 1 T. sugar or Splenda ½ c. Mirin ½ c. Champagne 1 T. sesame oil ¼ t. cayenne pepper Sauce: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Marinate fish for 2 ½-3 hours in sealable plastic bag in refrigerator. Pre-heat broiler to high. Remove fish from marinade, reserving marinade. Spray broiler pan with olive oil spray. Arrange prepared scallions on the bottom, the fish on top. Spray fish with olive oil spray and broil about 8 minutes, until fish browns. Turn pan about halfway through to get even browning. While the fish broils, make the sauce. Pour marinade in a small saucepan. Add: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Bring sauce to a boil. Add chicken broth until sauce, which at this point will be too sharp, becomes a little more bland to taste. This is about 1/3 cup. Bring to boil again and turn to low. Cook for 5 minutes. Add 1 T. Wondra to thicken. Serve fish with scallions and sauce on top with white rice. Serves 4. This is my adaptation of Martin Yan's recipe which he, in turn, adapted from the Hakusan Restaurant in London. Small (and plageristic) World! http://www.grouprecipes.com/43107/fish-in-champagne-sauce.html