Teriyaki Blackthroat Seaperch

After pan-frying the fish until lightly golden, I build the sauce in the same pan with onion, ginger, water, honey teriyaki sauce, soy sauce, and a little chili. The result is a simple dish with a savory-sweet sauce and tender fish.

Ingredients

2 blackthroat seaperch, not salted

1 small onion

4 slices of ginger

2 tablespoons honey teriyaki sauce

1 tablespoon soy sauce

3 tablespoons vegetable oil

1 red chili, optional

1/2 cup water

Instructions

1. Clean the fish and pat it dry. Do not rub it with salt.

2. Heat the vegetable oil in a pan over medium heat. Pan-fry the fish until both sides are lightly golden and cooked through. Remove the fish and set it aside.

3. In the same pan, sauté the onion and ginger until fragrant. Add the water, honey teriyaki sauce, soy sauce, and chili.

4. Simmer over medium-low heat until the sauce begins to thicken.

5. Return the fish to the pan and gently coat it with the sauce.

6. Transfer the fish to a serving plate, pour the remaining sauce over it, and serve.