Salmon Teriyaki

We cut ¾ kilo of salmon into ¾ inch thick. Then rub salmon with salt. In a saucepan, we mix 1 tablespoon of crushed ginger, 2 cloves of garlic, ¼ cup of cooking wine, 2 tablespoon soy sauce and 1/3 cup sugar or honey. Boil and simmer for 3 minutes. Add 1 tablespoon cooking oil and ½ tablespoon dissolved cornstarch and heat until sauce thickened. Grill the slice of salmon for 2 minutes on each side. Then brush the fish with some sauce to make it moist and juicy. This is best when serve with fried rice.

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