- 1 1/2 cups unseasoned rice vinegar
- 1 cup sugar
- 4 teaspoons dried crushed red pepper
- 2 garlic cloves, minced
- One Small can of tomato paste
- 6-7 dried ancho chiles
Stir rice vinegar, sugar, dried crushed red pepper, and garlic in medium saucepan over medium heat until sugar dissolves, then boil until sauce thickens to maple syrup consistency, about 9 minutes. let cool. Put into blender with tomato paste and dried chilis. Fully blend.
Spread 1/2 over both sides of (whether skin on or not) fish fillets 1/2 hour prior to grilling. Grill fish as required applying sauce to fish when turned (grill skin side up first and more briefly).