1 can UFC Green Peas 155g, drained
1 can UFC Whole Corn Kernel 185g, drained
50g PG Carrots, diced
1 pack UFC Creamy Overload 200g
1/4 cup MAGNOLIA Gold Butter salted 100g
500g PG Salmon belly fillet or any preferred type of fish fillet
2 tbsp UFC QUESORAP Cheese spread 160g, shredded

1. 1. Mixed Vegetables: Melt MAGNOLIA butter in a pan. Add UFC green peas, corn and PG carrots. Cook for 3 – 4 minutes or until carrots are fully cooked. Spread evenly on serving plate. Set aside.
2. 2. Fish: Using the same pan, pre-heat pan. Add PG fish fillet skin-side down. Cook for 4 – 6 minutes. Flip and cook the other side for 3 – 5 minutes.
3. 3. Add UFC Creamy Overload before the fish fully cooks. Simmer for 3 minutes to heat the sauce.
4. 4. Remove the fish fillet from the pan once cooked. Plate on top of the mixed vegetables.
5. 5. Evenly spread the sauce on top of the fish. Sprinkle UFC Quesorap.