Pour the warm milk into a bowl
Add the eggs, mix together
Add the rest of the ingredients and whisk.
Grease the pan with the butter
Rest the teriyaki pan on the gas stove making sure the deeper side is on the bottom, the shallower side is on the top where it can close down.
Pour the batter into the deep side of the pan, covering the entire fish
Add the creme de marron. I put a dollop in the middle and then a little more for the tail.
Add some more batter on top to cover the paste.
Leave for a minute then turn the pan over, clamping together both sides firmly.
Using a sharp knife, cutting away any excess batter, retaining the shape of the fish, edge the fish out of the pan onto a plate.