Grilled Fish With Kabayaki Sauce

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1/2 cup of soy sauce (125ml)

1/2 cup mirin (Japanese sweet rice wine) (125 ml)

3 tablespoons of sugar

1 tablespoon of high-heat cooking oil (I used vegetable oil)

2 firm fish fillets, about 6 oz each, patted dry (I used a large Chilean Sea Bass filet cut in half)

6 cups of steamed short-grain rice

one small handful of dried or toasted seaweed shreds (Kizami Nori), for garnish (I omitted)

2 tablespoons of thinly sliced green onions (scallions), for garnish

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