Fish Teriyaki

Ingredients:
1/2 kilo fresh tangigue (spanish mackerel), sliced crosswise (6 slices)
1 medium carrot sliced
14 pcs (100g) baguio beans, each cut into 3
234g sliced pineapple, drained and each piece cut into 2 (reserved syrup)

Marinage:
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

Steps:

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

Good for 6 servings.