INGREDIENTS

2 large fish steaks (tuna, mackeral, or other oily fish)
4 tablespoons Japanese soy sauce
2 tablespoons mirin or dry sherry
2 tablespoons sake
2 teaspoons finely grated ginger
1 tablespoon sugar
GARNISHES
Pickled ginger or 2 spring onions, shredded, or 1 large cucumber
3 tablespoons white vinegar
3 tablespoons sugar
1 teaspoon Japanese soy sauce
1 teaspoon salt

COOKING METHOD

Wash fish, dry well, and cut steak into 4 pieces. Combine soy sauce, mirin, and sake.

Squeeze juice from ginger into mixture and discard fibers. Aldd sugars and dissolve. Marinate fish using mixture for about 30 minutes.

Preheat griller and cook fishes about 4 inches away from heat source for 5-7 minutes, brushing 2 or 3 times with marinade.

Turn fish and grill other side. The fish should have a rich glaze of marinade.

Serve immedately, garnished with pickled ginger, spring onion shred, or cucumber sticks marinated in a mixture of vinegar, sugar, soy sauce, and salt

SOURCE: AsianConnections