Pan-Fried Salmon Fish Head in Teriyaki Sauce

Ingredients:
1 whole Salmon Fish Head - Wash & cut in pieces
2 tablespoons of graspeseed oil (for sautéing)

For Teriyaki sauce:
5 tbsp   Japanese soy sauce
5 tbsp   Mirin
5 tsp     Brown Sugar
1 tsp     Sake (Japanese rice wine), or just normal rice wine 
1 tsp     Vinegar


1)  Wash, cut in pieces and pat dry Salmon head. Set aside.

2)  Boil Japanese soy sauce, mirin and brown sugar in low fire. Stir to mix well, until sugar is  almost dissolved then add Sake wine and vinegar, and stir to mix well. Taste check, before heat off.  Remove whole pot from stove and set aside till cold.

3)  Mix the teriyaki sauce with the salmon fish head & marinade for at least 2 hours. (Save some teriyali sauce for rice)

4)  Heat a non-stick pan with grapeseed oil over high heat.  Reduce fire to medium fire.

5)  Place the salmon fish head & pan-fry it with the skin side down on pan first, until skin is lightly     crisped and browned.  Then, flip over Salmon gently to pan-fry another side till browned.

6)  When the fish is cooked and well-browned, return the sauce that you marinated the salmon fish head into the pan (perhaps you may leave some behind for dressing later).  Let it simmer till the sauce is bubbling, and finally thicken.

7)  Transfer Salmon to a serving dish together with the remaining thickened sauce.

8)  Top with more teriyaki sauce which you have left aside just now, if desired. Serve with Japanese steamed rice.