📖 Instructions

1. Prepare the Loach: Gently clean the loach under cold, running water. Pat it dry with paper towels. This helps the marinade adhere better.
2. Make the Marinade: In a mixing bowl, combine the grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, brown sugar, and black pepper. Whisk until well combined. It should smell amazing already!
3. Marinate the Loach: Place the loach in a shallow dish or resealable bag. Pour the marinade over the loach, ensuring it's evenly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
4. Prepare the Grill: Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent sticking. I learned the hard way that skipping this step is a recipe for disaster!
5. Grill the Loach: Carefully place the marinated loach on the preheated grill. Grill for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Watch closely to avoid burning.
6. Check for Doneness: The loach is done when it's opaque and easily flakes with a fork. If you're unsure, use a meat thermometer to check for an internal temperature of 145°F (63°C).
7. Garnish and Serve: Remove the grilled loach from the grill and place it on a serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or grilled vegetables. One time I had a crazy idea of adding pineapple - dont do that
8. Optional Dipping Sauce: For an extra burst of flavor, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a pinch of red pepper flakes in a small bowl. Serve alongside the grilled loach.