Rather than purchasing whole fillets I enjoy opting for offcuts like the collar. It is less expensive and just as delicious.
Gabe’s Glaze:
2 cloves garlic
1 inch piece of ginger - thick slices
¼ cup brown sugar
¼ cup sake
1 cup soy
1 cup mirin
Mix all Ingredients together. Cook until reduced by half. Strain and save
Hamachi Collar:
Marinate for 1 hour and cook over girll on medium high heat, continuing to brush the collar with the glaze.
Serve with sliced chili, grated diakon, lime and a drizzle of EVOO.