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Soy Sauce Snapper


      2 pounds Pacific snapper, or perch fillets
      1 tablespoon chopped fresh ginger root
      2/3 cup soy sauce
      2 tablespoons dry white wine
      2 cups water
      1/3 cup sugar
      1 to 2 whole star anise


    Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press,  press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients  (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15  minutes, or until fish flakes easily when tested with a fork. Remove fish to serving  platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for  10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.

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