I know I'm late to this thread, but...
You could make a simple marinade with soy sauce, vermouth or dry sherry (I prefer dry vermouth but in this instance I think the dry sherry will lend the proper Asian flavor), brown sugar, ginger, garlic, a bit of sesame oil, spring/green onions, sesame seeds.
I'd marinate for maybe 1 hour OR you can reduce this mixture and use it as a glaze when cooking. I would prefer marinating because the sugars will tend to burn before the fish gets done.
Keep some of this marinade out for tossing with some Udon noodles, or rice stick noodles, or some other Asian style noodle you like.
Steamed snow peas or even edamame can be tossed into the noodles or served on the side.
"Count yourself...you ain't so many" - quote from Buck's Daddy