Cold white meat fish with Umeboshi sauce

from the kitchen of a Japanese friend

4 pieces of white fish filet
ginger
green part of long onion
potato starch or cornstarch
4 Umeboshi (Japanese pickled plum)
2 tbsp soy sauce
1 tbsp sake
1 tbsp Mirin (cooking sake)

Coat fish filets with potato starch. Place in boiling water for a while until cooked. Remove fish from water and cool quickly.

For sauce, cut Umeboshi very finely; add soy sauce, Mirin and sake.

To serve: place fish on a cold pre-chilled plate and pour sauce over fish.

Serves 4.