In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: I used righteye flounder this time but you can also use halibut, sea bream, or lefteye flounder.,______,Put the soy sauce, sake, mirin, and if you like a sweeter flavor, add the brown sugar into the frying pan.,When it begins to boil, place the fish and ginger in the pan and let it simmer over medium heat.,Place a sheet of parchment paper or aluminum foil on top as a lid and leave covered for 10-15 minutes as it simmers.,When some of the liquid has evaporated off, thickening the simmering sauce into a syrup-like consistency, coat it over the fish and you're done.
[A]: With this ratio of ingredients, any of these fish will taste wonderful.

[Q]: Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.,Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.,______,Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.
[A]: Combine the remaining olive oil, vinegar, and garlic in a small bowl.

[Q]: 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.,In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat.,Fasten bag tightly and lay flat in a 13x9-inch pan.,______,(If you like a sour sauerbraten, let meat marinate 4 days.),When ready to cook, remove meat (saving marinade) and dry well.,Rub the surface lightly with flour.,In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides.,Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.,Cover tightly and simmer on surface heat or in a preheat, 350F (180C) F oven for 3 to 4 hours until the meat is fork-tender.,If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven.,Remove the meat and keep warm until ready to slice.,Into a large measuring cup, strain the drippings.,Add several ice cubes and let stand a few minutes until the fat separates out.,Remove fat, then make gravy.,TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened.,Taste for seasonings.,Makes 3 cups of gravy.
[A]:
Refrigerate, turning bag each day.