This is a simple recipe to enjoy a teriyaki taste for everyone, even outside of Japan. You should easily find these ingredients in your cupboard.
The added ginger gives a refreshing flavour. The teriyaki sauce will nicely thicken without any technique, as the fish is coated with flour.
Ingredients for two
2 Salmon fillets
1 tbs vegetable oil
Spring onion (Thinly sliced lengthways)
Plain Flour to coat the salmon
For Teriyaki Sauce
2 tbs Soy Sauce
1 ½ tbs Water
1 tbs Sugar
7g Grated Ginger
1. Add the ingredients for the teriyaki sauce in a container and mix well until the sugar dissolved. Place the salmon fillets and marinade for 15 minutes.
2. Wipe the excess moisture of the salmon fillets with kitchen towels. Coat the salmon evenly with plain flour.
3. Heat the vegetable oil in a frying pan over a medium heat and place the salmon fillets skin side down. When the skin becomes golden, turn them over and continue frying until they are just cooked. Place on a serving plate.
4. Add the rest of teriyaki sauce in the container to the frying pan, and then turn off the heat. Gently heat the sauce in the remaining heat until it thickens. Pour over the salmon fillets.
When adding the rest of the teriyaki sauce, turn off the heat. The sauce should thicken in the remaining heat, but, if it doesn’t, simmer on a low heat until it has the desirable thickness, whilst making sure not to burn the sauce.