"dsi1" wrote in message
...


I think salmon would work well. How you would treat it depends on the cut of
the fish. In my case, the ahi was coated with salt, pepper and cornstarch
and fried at high heat for about thirty seconds per side. The fish was
removed to a plate and the pan was washed so the sauce would be clear and
bright.

Teriyaki is more of a technique than a recipe. Some water, shoyu, ginger,
sugar, and mirin, was put in a pan and simmered for a short while. Some
cornstarch and water slurry was added to thicken the sauce. Once thickened,
the fish was added back to the sauce and the cooked at low heat for a couple
of minutes on both sides. I recommend that you use a light Japanese style
shoyu for this rather than a Chinese dark soy sauce.

==

Right!!! I make it using, 1 cup water, 1/2 soy sauce, 1/4 cup brown sugar,
1/4 honey, tsp garlic, 2 tsps cornflour.

I hadn't really taken note of the shoyu (light or dark) but I will. I see
you use mirin. Oh and D. doesn't like ginger.

So, tell me how to change my recipe, please?