Teriyaki Fish

ahi, sliced 3/8" thick

shoyu (same amount as sugar)

sugar (same amount as shoyu)

ginger, grated


cooking oil

Make a simple marinade using equal parts of shoyu and sugar. Add ginger. Add fish. Marinate overnight in refrigerator. When ready to cook, drain marinade and dry fish slices with paper towel. Dust fish in flour and pan fry in shallow oil until golden brown. Watch carefully, as it can burn quickly. Drain on paper towel layers.