Pan Fried Salmon with Homemade Teriyaki Sauce 照焼三文鱼

I always enjoy eating Salmon Teriyaki bento set, to me a piece of fish with a bowl of rice is good enough as a satisfying meal.  But often that piece of salmon from the bento is just too slim or without skin. Yes I do enjoy eating with the skin especially when it's crispy, isn't that the best part?

This is not a difficult dish, the trick to fry the fish is to make sure that the base side on the pan is cooked before you flip it over. If it is not cooked, the meat or skin will stick to the pan and you will risk breaking the piece.

Arrggghhhh.... just when I need it most my bottle of Teriyaki sauce has finished. Did a search online and to my surprise it is very easy to make your own. Alright, ho-say liao (Singlish of great/ good) no more buying of the bottled sauce from now on ;) There are many recipes online, some added more than 6 ingredients and I took reference from one of the easiest and modified from there. This evening I only used 3 ingredients (sugar, Mirin 味醂 and light soy sauce), you could purchase Mirin from any supermarket at the Japanese section or Daiso. Mirin is a Japanese rice wine which has lower alcohol content and higher sugar content. 

Did I mention that the homemade sauce is as good as what you could get from restaurant/ supermarket? Try it, it is so easy! Besides being a sauce for salmon, can use it for squid, hamburger steak, meatball, Enoki mushrooms wrap with shabu, etc.

Ingredient
A piece of salmon about 250-300g (prefer not to use steak)
Salt
Cornflour

Teriyaki sauce (step 7)

1.5-2 tbsp sugar
2 tbsp Mirin
2 tbsp light soy sauce
1 tbsp sake (optional, I didn't add)

Method
1) Rinse the salmon and pat dry with kitchen towel.
2) Smear salt onto the salmon.
3) Just before cooking, coat the salmon with a thin layer of cornflour.
4) Heat the pan with little oil and place the salmon with skin side down using low-medium flame. Use your fingers to gently press from the top so that skin is fully in tact with the pan.
5) When the bottom side is done, flip over to cook the other side. Follow by the 2 sides for a short while.
6) Dish out the salmon.
7) In a bowl mix the sauce ingredients. Pour away the oil from the pan and over low flame add the sauce, it will bubble up immediately. Let it heat for a few seconds and off the fire, do not burn the sauce. Drizzle the sauce over the fish and serve while its hot.