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Japanese Glazed Mackerel Fillets

4 Mackerel Fillets, rinsed & patted dry
¼ Cup Soy Sauce
¼ Cup Mirin (Japanese Rice Wine)
1 Tbsp. Fresh Lemon Juice
1 tsp. Fresh Ginger, minced fine
1 tsp. Fresh Garlic, minced fine
1 tsp. Corn Starch
1 Green Onion, sliced thin
½ tsp. Honey

2 Sheets – Nori (Japanese Seaweed Sheets), for garnish

Place the fillets in a Ziploc bag or shallow pan. Combine remaining ingredients (except Nori), mix well and pour over fillets. Refrigerate and marinate for 20 minutes. DO NOT over-marinate, the soy sauce will overpower the fish. Reserve the marinade.

Place fish on a “hot” grill or in the broiler on high. Cook 6-8 minutes basting occasionally with the marinade. Fish is done when it flakes easily.

Meanwhile, in a saucepan bring the remaining marinade to a boil. Dissolve the corn starch in about 1/8 cup of cold water stirring briskly. Stir this corn starch slurry slowly into the marinade. Remove from heat. Continue stirring sauce until it thickens slightly.

Serve fish with a drizzle of the sauce.

For the garnish, fry thin strips of Nori in hot oil for about 1 minute. Remove to a paper towel, sprinkle with salt and place a few strips in the center of each fillet. This fish is good with Basmati rice and sautéed baby bock choy with garlic and a sprinkle of rice wine vinegar.