Bangus Belly in Teriyaki Sauce

Description:
I love bangus but sometimes the usual daing or paksiw or sinigang can be a little tiring. This is one easy and tasty recipe that could jazz up bangus.

Ingredients:
2 pcs bangus belly fillet (or 1 pack Sarangani Bangus Belly Fillet)
1 thumb-sized ginger, sliced

Teriyaki Sauce:
1/4 cup light soy sauce (Kikkoman)
1/8 cup mirin or Japanese rice wine
1 tsp. brown sugar
1 cup water

Cornstarch Slurry:
1/2 tbsp. cornstarch
1/2 tbsp. water

Directions:
Combine all the ingredients for the teriyaki sauce then set aside.
In a medium sized saute pan, add about a teaspoon of oil and saute the ginger strips until aromatic.
Lower heat then slowly pour in the teriyaki sauce; the mixture will bubble and boil.
Slide in the bangus fillets and let simmer until done, being careful not to overcook the fish.
Remove the fish from the pan and place in the serving platter.
In a small cup, combine water and cornstarch to make the slurry.
While the teriyaki sauce is boiling, add in the slurry and cook until thick.
Add a dash of sesame oil.
Pour sauce on top of fish and serve.

Note: Next time I'll cook this, I'll drizzle some Japanese mayo on top.