STEAK SAUCE TERIYAKI mackerel INDONESIA

Ingredients:
Teriyaki steak
300 g mackerel fish cut steak (bone in) - 100g each
125 ml of soy sauce
100 ml of water
1 tbsp lemon juice
4 tablespoons brown sugar
75g sugar
1 tbsp chopped garlic
3/4 tbsp ginger chopped / grated
5 orange keys
1 teaspoon cornstarch
salt
Crushed black pepper

How to Make:
> Input soy sauce, garlic, ginger and water into a saucepan, bring to a boil
> After boiling, put the red guka shavings, sugar, and orange juice 4 locks and keys orange peel. (As in wring, orange locks all included). Cook gently boiling kecik hinga
> After boiling and the sugar dissolves
> Dissolve cornstarch in lemon juice, then input into the sauce, stirring quickly mixed and not lumpy hinga
> Back hinga cook boil.
> Remove from the heat, and let cool to a temperature equal to the ambient temperature sauce
> Bumbuin mackerel fish fillets with salt and black pepper, squeeze the juice of key
> Heat fry pan, pour a little oil
> Pan fry steak cooked hinga
> Serve hot. Tata on his steak platter, pour the sauce
> Fit on the serve with mashed potatoes or rice