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Fish Teriyaki

Olive
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Ingredients
  

  • 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.
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