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3. Add around 1 teacup water and saute it. After 30 seconds add around 300 gms of sliced sole fish. (Remember that the fish is not pre-marinated) Let the water cover the fish and allow it to boil for ...

Many Japanese dishes look more like art than they do food. This is not surprising given that Japanese chefs and servers agonize over aspects like food placement, which serving plates to use, and ...