Japanese marinade gives a lovely taste and texture to grilled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
Tried it out with mackerel that wasn't as fresh as I usually get. I was also low on ginger, and had to substitute white wine for mirin. With all that in mind it still made a lovely supper. Saved for future use - 15 Apr 2014
This sauce is soooo awesome. I used salmon & broiled in oven - it caramelized the sauce & made the fish so tasty, especially over rice and steamed veggies. I used light soy sauce. Also boiled remaining marinade to use as sauce on the side. Easy weeknight recipe, but I would definitely serve to friends too! - 31 Jan 2004 (Review from Allrecipes US | Canada)
This is a really good sauce! I used it to marinate a whole fish that had slits cut on the side. I also added a bit more ginger, only because I do like my ginger I steamed the fish and with the leftover sauce, I added some cornstarch and water to make a thicker sauce to drizzle over after serving. Low fat and good! - 16 May 2002 (Review from Allrecipes US | Canada)