Teriyaki Sauce with Papaya
|Soy sauce||60 Milliliter (1/4 Cup)|
|Sugar||50 Gram (1/4 Cup)|
|Sake/Dry sherry||6 Tablespoon|
|Papaya slices/Mango slices||12|
|Chopped ginger||2 Teaspoon (Candied Or Crystallized)|
|Green bell pepper||1 Medium, cut into thin slivers|
In a 2- to 3-quart (1.9- to 2.8-liter) pan, boil soy sauce, sugar, sake, and fresh ginger over high heat, stirring, until reduced to about 1/3 cup (80 ml).
Discard ginger slices.
To serve, spoon sauce over fish.
Top with papaya and candied ginger.
Arrange bell pepper alongside.