Fish Teriyaki

½ kilo fish, sliced crosswise
1 medium (150g) carrot, sliced
100g baguio beans, each cut into 3 pieces
1 can (234g) sliced pineapple, each cut into 2 pcs (reserve syrup)

Marinade:
¼ cup hot and spicy banana ketchup
1 tbsp white sugar
1/3 tsp iodized fine salt
¼ tsp pepper
1 tsp grated ginger
2 tbsp soy sauce
Reserved pineapple syrup

1. Marinate fish for 30 minutes. Drain. Grill on pan, brushing with marinade until brown. Turn only once. Set aside the remaining marinade.
2. Saute carrot and baguio beans until cooked. Set aside. Simmer remaining marinade and sliced pineapple for 3 minutes. Add sautéed vegetables and fish. Allow to simmer, Serve hot.

Serves 6.

It seems Saturdays will be my bonding day with my niece. Early in the morning she’s already in our house asking me what we will cook on that day. Actually, I don’t know how to cook, but I wanted to learn. So I’d gone out of my way to collect recipes and try it. For this Saturday, I tried this and fell in love with it. 