Fish Teriyaki

Ingredients:
1/2 kg fresh tanguigue, sliced crosswise (6 slices)
1 medium carrot, sliced
14 pcs (100 g) baguio beans, eat cut into 3
1 can (234 g) sliced pineapple, drained and each piece cut into 2 (reserve syrup)

Marinade:
1/4 cup banana ketchup
1 tbsp white sugar
1/3 tsp iodized salt (or 1 tsp rock salt)
1/4 tsp pepper
1 tsp grated ginger
2 tbsp soy sauce
sliced pineapple syrup


Directions:
1. Marinate fish for 30 minutes. Sitr fry carrots and baguio beans. Set aside.
2. Grill fish in pan with a little oil, turning once, then brushing with marinade.Cook until brown. Combine fish, sliced pineapple and remaining marinade.
3. Simmer for 3-5 minutes. Add carrots and baguio beans.

Makes 6 servings.


Source: Del Monte Kitchenomics