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Bonito is quite mild and is well suited to marinating. This is from an issue of last fall's Fisherman - Bonito with Chinese Marinade.
2 lbs. bonito fillets
1/4 cup of soy sauce
2 TBSP cheap dry sherry
2 TBSP white vinegar
1-inch piece of fresh ginger root, sliced thinly
1 TBSP of minced garlic
1 tsp cornstarch dissolved in 1TBSP of water
Sprig of cilantro or parsley, garnish
Toasted sesame seeds, optional garnish
Mix soy, sherry, vinegar, ginger and garlic. Marinate the fish in this mixturefor 1/2 hr. at room temp or refrigerate up to several hours. Remove fish and strain the marinate. Put the marinate into a saucepan and heat to boiling. Stir in cornstarch mixture and remove from heat when thickened.
Grill the fish for 2-3 minutes on each side, basting frequently with sauce during the final minutes. Add garnish and serve.
(Actually, I like this recipe better with black sea bass.)
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