- 300 g Alaska Pollock fillets, frozen
- ½ tsp Black pepper powder
- ½ tbsp Cornstarch
- 2/3 tbsp Cooking oil
- 1-2 Ginger slices
- 3 tbsp Teriyaki sauce
| - 300克 冻狭鳕
- 1/2小勺 黑椒粉
- 1/2大勺 玉米淀粉
- 2/3大勺 食用油
- 1-2片 姜
- 3大勺 照烧汁
|
- Thaw the fish fillets slowly in the refrigerator. It takes about 12 hours, so put it in the fridge the night before you need it. Rinse and pat them dry with a kitchen towel. Evenly sprinkle the fish with black pepper powder. Let sit for 10 minutes, and then pat with cornstarch.
将冰狭鳕放到保鲜柜隔夜慢慢解冻。这大约需要12小时，所以前一晚取出放到冰箱就很方便了。洗净抹干，切对半后放入碗里。均匀洒上黑椒粉腌10分钟后拍上玉米淀粉。
- Heat up a pan with oil until hot. Add in ginger slices and fish halves. Pan-fry until it starts to caramelise. Swab extra grease from the frying pan and fish away with kitchen paper. Pour in teriyaki and simmer over the medium-low heat, turning once and cook until the sauce is thick and syrupy.
烧热油锅，放入姜片和鱼肉，中火煎至表面微焦。用厨巾抹去锅和鱼肉的油脂。然后倒入照烧酱汁，中小火候煎至酱汁收干。
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