1. Make the Marinade

• In a small bowl, whisk together soy sauce, honey, grated ginger, garlic, sesame oil, rice vinegar, and brown sugar.
• Stir until the sugar dissolves and the mixture is well combined.
• Reserve half of the marinade for basting during grilling.

2. Prepare the Fish

• Rinse the hamachi collars under cold water and pat them dry with paper towels.
• Place the collars in a shallow dish and pour the remaining marinade over them.
• Let them marinate for 20–30 minutes in the refrigerator, turning once to ensure even flavor absorption.

3. Preheat the Grill

• Heat your grill to medium-high heat.
• Lightly oil the grates to prevent the fish from sticking. Use a folded paper towel dipped in cooking oil and tongs for safe application.

4. Cook the Hamachi Collar

• Remove the collars from the marinade and shake off excess liquid.
• Brush the collars lightly with sesame oil to promote a crispy finish.
• Place the fish on the grill, skin-side down, and cook for about 4–5 minutes.
• Flip the collars carefully using tongs and baste with the reserved marinade. Grill for another 3–4 minutes until the fish is cooked through and the skin is golden and crispy.

5. Plate and Garnish

• Transfer the grilled hamachi collars to a serving plate.
• Garnish with thinly sliced scallions, a sprinkle of toasted sesame seeds, and lemon wedges for a burst of freshness.