Sunday, May 31, 2020
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Fish Teriyaki

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! 🙂

FISH TERIYAKI

Ingredients:

500g fish fillet, sliced crosswise
1 medium carrot, sliced
14 pcs baguio beans cut each piece diagonally into 3

Marinade
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

Directions:

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! 🙂 ♥

Fish Teriyaki

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 500 G FISH FILLET SLICED CROSSWISE
  • 1 MEDIUM CARROT SLICED
  • 14 PCS BAGUIO BEANS CUT EACH PIECE DIAGONALLY INTO 3
  • MARINADE
  • 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

Instructions

  • 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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