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After one month, strain the liquid.
Strain the liquid into a large bowl.
Strain the liquid; discard the solids.
Strain the liquid, reserving vegetables and sauce separately.
Using a sieve over a saucepan, strain the liquid.
Strain the liquid into a clean fermenting bucket and cover.
Strain the liquid, again retaining it for later.
Strain the liquid, then add to the covered pan.
Remove the fish and strain the liquid into a jug.
Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling.
3 After 3-4 minutestrainain the liquid into a cup.
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