Pan-fried Salmon with Sweet Onion Teriyaki Sauce

Description:
This is a great way to serve salmon when you're in a hurry. Make sure your saute pan with oil is hot before you slide in the fish for it to have a nice crust that won't stick to the pan (I don't use non-stick pans, just stainless steel).

Ingredients:

300 g salmon fillet (or salmon steaks)

1 medium onion, sliced into rings

Teriyaki Sauce:
1/8 cup light soy sauce
1/8 cup mirin
1/4 cup water

Directions:
Season salmon with salt and pepper. When the saute pan is hot, add about 2 tablespoons of oil. Slide in the fish and cook for about 2 minutes per side, being careful not to overcook.
(Tip: Look at the color of the fish in the middle part to determine doneness. Fish should still be bright pink in the middle when you flip it.) Put on a plate and set aside.

In the same pan with the remaining oil, saute onions until soft and caramel in color. Skim off excess oil.
In a small bowl, mix together light soy sauce, mirin and water. Pour unto sauteed onions.

Serve sauce with the fish.

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.