Recipe from The Summer Shack Cookbook: The Complete Guide to Shore Food, by Jasper White (W.W. Norton, May 2007). Jasper likes this classic

dipping sauce with rich fish like bluefish, tuna, and mackerel. Serve the fish with rice and spoon a little of this sauce over the rice as well as the fish.

Serves 4

• 1 cup light soy sauce, such as Kikkoman
• 1/2 cup rice wine vinegar
• 1 large, thumb-sized piece of fresh ginger, peeled and minced
• 1 tablespoon Asian sesame oil
• 5 tablespoons sugar
• 5 scallions, trimmed and finely chopped
• 2 bluefish fillets

1. In a medium bowl, combine all the ingredients except fish and whisk well. (Refrigerate if not using within a couple of hours.)

2. Bake, broil, or grill bluefish until cooked through the center. Serve with soy-ginger sauce.