Salmon with Teriyaki Sauce

Ingredients

Soy sauce 150 ml

Salmon 500 g

Dry white wine 150 ml

Vodka 1 tbsp

Sugar 3 tbsp

Combine the soy sauce, wine, and vodka and bring to a boil on the stove. Cook for a couple of minutes over medium heat. Add a tablespoon of sugar and dissolve it thoroughly in the boiling mixture. Then add another tablespoon, wait until it dissolves, and then another. The mixture should caramelize. Meanwhile, remove the bones from the fish, prepare the fillets, and cut into thin slices.

Place the fish in a deep bowl and pour over some of the sauce (200 ml). Let it marinate for 30-40 minutes, preferably an hour; the longer it marinates, the better.

 Heat a frying pan with oil. Reduce the heat to medium. Add the fish pieces to the pan, not all at once, but a little at a time, so there's plenty of room to fry the fish rather than stewing in its own juices. Remove the cooked pieces and add more.

When all the fish is cooked, check the remaining sauce to make sure it's thickened enough. If it doesn't resemble a sticky, sweet sauce, reheat it and stir in another spoonful of sugar. Then let it cool.

To serve, place the fish on the pan and drizzle with teriyaki sauce. Serve with rice.

Enjoy!