If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.
To make the glaze, combine the soy sauce, sake, honey, ginger, garlic, mustard, and sesame oil in a small saucepan. Bring to a boil, reduce the heat, and let simmer until reduced to a thick glaze. Stir in the black bean sauce, if using.
Heat the grill, making sure it’s clean. The coals should be medium hot. Baste the inside of the fish with some of the soy glaze; reserve the extra glaze. Layer the cilantro, garlic, and ginger in the belly cavity of the fish; season with salt and pepper. Wrap three or four pieces of kitchen twine around the fish; knot each piece tightly and trim any excess twine. Brush the outside of the fish with oil and sprinkle with salt and pepper.
Cook on a medium-hot grill, turning once, until cooked through, about 10 minutes per side. Liberally baste the grilled fish with the reserved soy glaze before serving.
The soy-glazed snapper, with its sweetness and spice, would pair well with off-dry whites, such as Gewürtztraminer and Riesling. Try the fruity Traminer Riesling blend from Rosemount of Australia.
nutrition information (per serving):
sat fat g
Photo: Philippe Houzé