Korean Grilled Fish

Ingredients:

4 firm white fish fillets

3 cloves finely chopped garlic

1 teaspoonfresh grated ginger

2 teaspoons Korean chili powder

Substitution:

1 teaspoon each of cayenne pepper and sweet paprika for each teaspoon of chili powder)

2 teaspoons sugar

1 1/2 teaspoons Japanese soy sauce

1 tablespoon rice vinegar

AJI-NO-MOTO® Umami Seasoning

Procedure:

• Pat the fish dry with paper towels and place it in a shallow dish.
• Combine the garlic, ginger, chili, sugar, soy sauce and vinegar.
• Spoon over the fish and let marinate.Season with AJI-NO-MOTO® Umami Seasoning.
• Arrange the fillets on a foil-lined grill tray and cook under a medium heat for about 5 minutes, or until the fish is cooked through.
• Do not turn the fish over during the cooking.Serve with plenty of steamed rice.