Miso Fish Soup

1 small to medium-sized grouper (or other white-fleshed fish)

2T cooking oil

2T minced scallion

4T white miso paste*

2C water

1T ginger root juice (use lemon press to extract juice from fresh ginger slices)

1T rice wine (or sherry)

1T granulated sugar

1/2t MSG (optional)

2T ground pork

1. Wash the fish thoroughly, removing scales and internal organs, and pat dry with paper towels.

2. Heat oil in a wok or frying pan, and fry the fish to a light golden color on each side.

3. Mix remaining ingredients, excluding scallions, and pour over the fish. Heat until bubbly, then lower heat to slowly cook the fish and pork through.

4. When liquid is boiled down to about one and a half cups, sprinkle in minced scallion, remove from heat, and serve.