Japanese Charcoal-Broiled Fish
from the Adventures in Wine Cookery cookbook, compiled by California Winemakers, collected and published by the Wine Advisory Board
Contributed by Mrs. Jim Tanaka, Louis M. Martini, St. Helena
2 tablespoons California Sherry
2 tablespoons lemon juice or California wine vinegar
1/2 cup soy sauce
1/2 teaspoon sugar
6 fish steaks, preferably salmon
1 piece ginger, grated very fine
dash Cayenne
Combine Sherry, lemon juice or vinegar, soy sauce and sugar. Broil fish over charcoal. Put fish in shallow dish; cover with sauce and let stand about 1/2 hour. This dish need not be hot when eaten, but if you prefer it that way, put fish into hot oven for a few minutes before serving. Sprinkle with cayenne and garnish with grated ginger. Or, to prepare fish another way, rub fish with salt, place on skewers. Broil over charcoal until brown. Dip into sauce and broil again. Repeat this process three times. This is a good method to use with a hibachi.