A perfect Dishpig treat.

500 g of Salmon fillet (skin on) cut into 4 pieces
or 500 g (roughly 4) Chicken Thighs (skin on)

For the teriyaki source
1 tbsp Rice Wine or Mirrin
1 tbsp Brown Sugar or Honey
2 Garlic cloves — minced or finely grated
2 tbsp Ginger — minced or finely grated
1/4 Cup of Light Soy Sauce
1 tbsp Cornstarch + 1 tbsp cold water to thicken up the sauce (mix first)

Top with 
Spring Onion — sliced on the diagonal
Sesame seeds — go for it

Asian Greens
use Bunch of Bok Choy
Pak Choi
Choy sum
add Snow Peas for extra crunch and flavour
1 clove of garlic (finely chopped or grated)
1 cm of peeled grated ginger
Good dollop of oyster sauce
Splash of fish sauce

For the sauce:

Whisk everything together in a bowl except the cornstarch mix.

Use half for the marinade, save the rest to thicken later.

When ready, warm the reserved sauce in a small pan on low heat.

Add the cornstarch mix slowly, whisking until thickened.

For the salmon (or chicken):

Cut chicken thighs into 3 chunks if using.

Marinate fillets in the sauce for 30 minutes.

Heat a splash of oil in a large skillet (don’t crowd it!).

Cook salmon fillets skin side down (or chicken) for 3–4 minutes each side, until nicely coloured and crispy.

Serve:

Drizzle with the thickened teriyaki sauce, pile on chopped spring onions and sesame seeds.

Eat like you mean it.