Combine and blend all of the ingreadients using a magic bullet or blender. Pour 3/4 the sauce in a casserole dish and marinate your chicken or fish for 4 hours, flipping it over halfway through. Cover with plastic wrap and refrigerate.
Set the grill to medium-hot. I use a grill mat to prevent food from sticking. Remove the fish or chicken from the marinade, and place on the grill mat. Cook the fish for 5 minutes on each side, just until it's no longer pink in the middle. If your cooking chicken grill for approximately 7 minutes on each side or a temperature of 165. Place on a platter and serve.
Serve the remaining sauce in a bowl for those that can't get enough of the soy-ginger sauce and enjoy!
