Mirin and Ginger Salt-Grilled Sanma with Sesame Glaze

Method

1. Add extra mirin and grated ginger to the glaze before brushing on the fish.
2. Rinse fish and pat dry. Rub with salt. Let rest for 10 minutes.
3. In a bowl, mix soy sauce, mirin, vinegar, ginger, and sesame oil for the glaze.
4. Grill fish over medium heat until skin is crisp and flesh is opaque. Brush glaze on both sides.
5. Serve immediately.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.