Ginger Ponzu grilled Hamachi collars

Ingredients:

1/2 cup ginger ponzu

1/4 cup mirin

4 teaspoons soy sauce

1 tsp sesame oil

1 tsp Sambal oelek

4 hamachi collars (about 1/2 pound each)

Vegetable oil, for brushing

For the dipping sauce: Mix together the ponzu, mirin, soy sauce and sesame oil in a small bowl. Add sambal oelek to taste. Set aside half of the sauce for brushing on the fish as it grills.

For the fish: Preheat a grill or grill pan to medium heat and brush with oil so the fish doesn’t stick. Brush the fish on both sides with dipping sauce and grill for 20 to 25 minutes, flipping and brushing with sauce every 5 minutes. When done, the fish should be crispy and nicely charred and the flesh cooked through.