Preparation

• 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.