Pan Grilled Teriyaki Fish Fillets

I call this teriyaki but actually this is not real teriyaki since rather than mirin and sake I use calamansi.

Ingredients:

Fish fillets (of your choice)

cornflour

calamansi juice

1 1/2 tsp sugar

2 tbsp Maggi soy sauce

minced garlic

pepper

1 tsp vegetable oil

Procedure:

To make the teriyaki glaze, mix calamansi juice, minced garlic sugar and soy sauce together according to taste. Boil until slightly thick.

Dust the fish fillets with corn flour. Heat a frypan over medium heat until very hot and add the oil. Fry for about four minutes (two minutes on each side) then add the teriyaki glaze.

Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.

Remove the fish from the pan and pour over any remaining glaze to serve.