Teriyaki is a cooking technique used in Japanese cuisine in which the food are being basted with a sweet soya marinade and then grilled. To make teriyaki sauce, you need soya sauce, mirin, and sugar. If you don’t have mirin, you can substitute it with sake and sugar. If you want the dish with the beautiful shiny look, then get the sweet rice wine – mirin!
- 100 g Alaska Pollock
- 1/2 Egg
- Cornstarch for coating
- Vegetable oil for frying
- 1 tbsp Sweet plum sauce
- 1 tsp Cornstarch
- 1 tsp Water
- Clean and cut the fish filets into chunks. Mix the fish with marinade for 30 minutes. Heat up enough oil in a pan until very hot.
- Dip the marinated fish into the egg mixture and thinly coat with cornstarch. Deep-dry them until crisp, about 5 minutes. Drain and place them in a plate.
- Heat up a sauce pan, add in plum sauce, (and a pinch of salt if you like), cornstarch and water. Cook until it thickens. Pour over the fish and serve immediately.