Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sherry, sake or bouillon
• 2 teaspoons sugar
• 1/4 teaspoon ground ginger
• 1 clove garlic, crushed
• 4-6 small whole panfish, seasoned with salt and pepper
• 2 tablespoons oil

Directions

If using a charcoal grill, light up coals. While coals are heating up, prepare marinade for fish.

Arrange fish in a baking pan or large dish. In a small mixing bowl, stir together soy sauce, sherry (or sake or bouillon), sugar, ginger and galic. Brush marinade over fish and allow to stand for about 30 minutes or until coals are hot.

Grease your grill (brush with oil or spray with cooking spray, being careful not to spray into hot coals) or place fish in hinged basket. When coals are hot, brush fish again with marinade and place on grill. Cook for about 5 minutes, or until bottoms are browned (be careful to not burn fish). Brush uncooked sides of fish with oil, then turn and continue grilling for about 5-10 minutes longer, turning once or twice and basting with marinade and oil as needed to cook evenly on both sides. Cook only until fish flakes easily with a fork.

If desired, serve with additional soy sauce.