<http://schema.org/recipeInstructions>
" Put sukiyaki, mirin, sake and garlic into a large shallow dish. Open up fish and put flesh-side down on a chopping board, press down to flatten, then score diagonal lines in the skin using a very sharp knife. Add fish to the marinade, cover and chill for 10 mins. Mix pickled ginger, cucumber and mouli with the rice vinegar and sugar. Put nori on a baking sheet and brush with vegetable oil. Cook under a preheated grill for 2 mins until crisp and brown, then cut into six triangles with scissors. Cook rice in 325ml (11fl oz) water for 10 mins. Heat remaining oil in two large pans; fry fish skin-side down for 5 mins without turning. Top with ginger salad and nori, and serve with a knob of wasabi paste and a bowl of rice."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.netdoctor.co.uk/recipes/recipes/a12325/seared-red-mullet-with-pickled-ginger-salad-and-sushi-rice/>