Soy-Grilled Fish

Whole fish on the grill with a soy-ginger-garlic marinade that caramelizes into a glossy, savory-sweet glaze over hot coals. This is simple grilling with big flavor and almost no prep.

The marinade pulls together in seconds: soy sauce, sherry (or sake), sugar, ground ginger, and crushed garlic. Thirty minutes is all the fish needs to soak up those flavors before it hits the grate. The sugar in the marinade is what gives you that lacquered, slightly charred exterior while the inside stays moist and flaky.

Basting with oil during grilling keeps the skin from sticking and adds a light crispness. Cook just until the flesh flakes easily with a fork. Overcooked fish dries out fast on a grill, so watch it closely.

Pro Tips

• Use a hinged grill basket if you have one. Whole fish are delicate and a basket makes flipping easy without the skin tearing.
• Oil the grill grate well before placing the fish. Even with basting, fish skin loves to stick.
• The fish is done when the flesh at the thickest part near the spine flakes cleanly. If you have to force the fork, give it another minute.
• Let the coals burn down to medium-high, not blazing. Too hot and the sugar in the marinade will burn black before the fish cooks through.

Variations

• Use salmon steaks or thick fillets instead of whole fish. Reduce grilling time to about 4 minutes per side.
• Add a squeeze of fresh lime and sliced scallions over the top right before serving for brightness.
• Swap sherry for mirin and add a drizzle of sesame oil to the marinade for a more Japanese flavor profile.