¼ cup soy

¼ cup Mirin

¼ cup rice wine vinegar

¼ cup brown sugar

2 Tbs. honey

1 tsp. sesame oil

3 garlic cloves, chopped

1 heaping teaspoon fresh ginger root, grated on a microplane (or finely minced)

¼ cup orange juice

2 lbs. haddock filets (cod, sea bass, or salmon work also)

½ tsp. salt

½ tsp. black pepper

¼ cup scallions, chopped

2 tsp. sesame seeds


Combine the soy, Mirin, vinegar, brown sugar, honey, sesame oil, garlic, ginger, and orange juice in a medium sauce pan.  Whisk over medium high heat until it comes to a boil.  Reduce heat to medium low and keep at a low simmer and let reduce by 2/3 until it is thick and syrupy, about 10-15 minutes.  


Place the fish fillets on a foil lined baking sheet sprayed with non-stick spray.  Season with the salt and pepper.  Then, coat with the sauce using a pastry brush.


Heat broiler on high and move rack to the top of the oven.  Once the broiler is hot and coils are red, place the fish in the oven.  It should be about 5-6” under the coils. Watch carefully and let cook for 4-6 minutes until bubbly and golden with some char.  Remove from oven and baste again.  Place back in the oven for another 1-2 minutes until sauce is caramelized and glistening.  Fish should flake easily with a fork.  


Remove from oven and baste with any remaining sauce.  Garnish with chopped scallions and sesame seeds.



8 Ingredients or less