• In a pan, add oil and sauté Pancetta until lightly browned.
• Add garlic and shallots and cook until lightly golden.
• Add pineapple, vinegar, sugar, ketchup and sweet chili
• Bring everything to simmer and let reduce until consistency is like a thin syrup (add chicken stock if needed to fully cook pineapple).
• While sauce is reducing, season and pan sear the Onaga skin side down until crispy, then flip and finish.

Risotto

• In a sauté pan, add olive oil and sauté onion and leeks until translucent.
• Add garlic, shallots and risotto and sauté until risotto is coated.
• Add stock to cover risotto and simmer, stir often so bottom doesn’t burn, keep adding stock slowly until risotto is al-dente.
• Add cream, butter and cheese.
• Toss spinach with risotto and season.

How To Serve:

• Place risotto in center of plate 
• Set fish on top and glaze the fish.
• Drizzle sauce around and garnish with sliced green onions.