This quick marinade works best with fatty fish like salmon or Arctic char. Be sure not to marinate the fish for longer than a couple of hours, as the flesh will begin to cure. This will make enough marinade for four 6-ounce filets.
- 1 clove garlic
- 1 one-inch piece of ginger
- 1/4 cup Japanese Ponzu
- 2 Tbs. soy sauce, we like Kishibori Artisanal Shoyu
- chile paste to taste
With a microplane, grate the garlic and ginger into a small bowl. Whisk in the remaining ingredients.
Place the fish in a large zipper bag and pour in the marinade. Refrigerate for 1 - 4 hours.
When ready to cook, remove the fish and reserve the marinade. Cook the fish, either broiled or pan-roasted, and baste with the marinade. When the fish is cooked, set aside and keep warm under foil. Add the reserved marinade to the pan and reduce by half. Serve over the fish.