Teriyaki Broiled Or Grilled Fish
|Tuna steak/Salmon / monkfish steaks||1 1⁄2 Pound (6 Pieces, About 1/4 Pound Each)|
|Tuna steaks/Salmon / monkfish steaks||4 1⁄2 Pound (6 Pieces, About 1/4 Pound Each)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Grated fresh ginger root||2 Teaspoon|
|Chinese cooking wine/Rice wine, / dry sherry||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
Rinse the fish and set it aside.
In a saucepan, bring the soy sauce and grated ginger to a boil.
Strain it and discard the ginger.
In a bowl, combine the gingered soy sauce, wine, sugar, and minced garlic.
Place the fish in a bowl, pour the marinade over it, and let it sit for about 30 minutes in the refrigerator, turning once or twice.
Lift the fish out of the marinade, and broil it on a baking sheet covered with aluminum foil or grill it over medium-hot coals for 5 minutes.
Turn the fish over, brush with more marinade, and broil for another 5 minutes, until the flesh is opaque and flakes with a fork.