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1. Lay the fish fillets on a cutting board, skin side down, and make cuts ¼ inch apart down to the skin but not through it. Insert two 6- to 8-inch skewers side by side down the length of each fillet, and let them extend at least 1 inch on both sides.
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2. Combine the mirin and sake in a 1-quart enameled or stainless-steel saucepan and warm over moderately high heat. Off the heat, ignite the wines with a match, and shake the pan gently until the flames subside. Stir in the soy sauce and sugar, bring to a boil, then cool to room temperature.
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3. Preheat the broiler, or light a hibachi or charcoal grill. Using the skewers as handles, dip the fish into the sauce and broil, flesh side first, about 4 inches from the heat for 2 to 3 minutes.
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4. When the fish is a light golden brown, dip it again into the sauce (or, with a pastry brush, brush the sauce over the fish) and broil for another 2 minutes.
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5. Moisten with the sauce, and grill a few seconds longer, or until the fish is a deep golden brown. Turn the fish over and brush the skin with the marinade, and broil for about 1 minute, or until brown and crisp.
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6. Place the fish fillets, still on their skewers, in individual serving dishes and sprinkle with kona samho and finely chopped parsley. Moisten each fillet with 2 teaspoons of the sauce.
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