I got this recipe from the back label of a can of Del Monte sliced pineapple . I had it with me for a long time along with other collected recipes from that I cut out from magazines and jotted down from cooking shows on TV ( this was before internet era). It was very nostalgic and fun browsing through it.
I remember the time when I used to measure everything accurately as written in the recipes, because I was afraid that if I don’t follow it correctly, the dish won’t turn out right. I was at a lost when a recipe doesn’t state the amount of salt/ pepper or any seasonings needed, I used to hate seeing the phrase “season to taste” in a recipe. I’m glad that it’s all behind me now; I have since learned my lesson.. season lightly and taste before serving and most importantly, have fun cooking! 🙂
I am publishing this recipe as I have made it, I didn’t really change anything in the original recipe except I used fish fillet and I only had pineapple juice and that’s what I used, it’s just as well because my family doesn’t like pineapple in a savory dish very much.
This recipe passed our taste test, which means I will be making it often.. I hope you’ll try it too! 🙂
500g fish fillet, sliced crosswise
1 medium carrot, sliced
14 pcs baguio beans cut each piece diagonally into 3
1/4 cup ketchup
1 tablespoon white sugar
1/3 tsp salt
1/4 tsp pepper
1 tsp grated ginger
2 tablespoon soy sauce
3 tablespoon pineapple juice
Combine all ingredients for the marinade and marinate fish for half an hour. Stir-fry carrots and beans; set aside. Pan fry fish in little oil, turning once then brushing with marinade. Cook until browned.
Combinefish, sliced pineapple and the remaining marinade. Simmer for about 5 minutes then add the sauteed carrots and beans at the end.
♥ Thanks for reading and have nice day! 🙂 ♥