Alaska Pollock In Teriyaki

Ingredients

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

Method

1.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.
2.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.