For Teriyaki Sauce
- 2 tbsp sugar (slightly more if you want it sweeter and more viscous)
- 2 tbsp mirin* (or cut down to 1 tbsp if you don't want it too strong)
- 2 tbsp soy sauce (use Kikkoman but Lee Kum Kee works fine too)
Preparation:
1. Cut salmon fillet in 3 pieces, salt slightly, and pan fry in some oil.
2. Meanwhile, put all the ingredients for Teriyaki Sauce into a saucepan and boil over a low flame. Once it bubbles, stir to dissolve all the sugar. Make sure your flame is not too big or the sauce will burn. Within minutes, you'll see that the sauce will thicken slightly and turn glossy. Turn off the fire and leave it to cool. Note that if you want your teriyaki sauce to be syrupy like those commercially-made ones, you'll have to add more sugar.
3. Once your fish fillets are seared, place them on a cooling rack for about 3mins, then transfer to a serving plate. Drizzle teriyaki sauce over and you're ready to eat.
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