Fish Fillet in Sauteed Vegetables

SARSAYA® Oyster Sauce


  • 1/2 kilo (500 g) Bangus, filleted
  • 1/8 tsp. (0.6 g) Salt (optional)
  • 1/8 tsp. (0.6 g) Black pepper, ground (optional)
  • 4 Tbsps. (60 g) All purpose flour
  • 1/4 cup (60 ml) Cooking oil
  • 3/4 cup (100 g) Red onion, sliced
  • 2 Tbsps (30 g) Garlic, minced
  • 2 cups (300 g) Carrots, strips
  • 2 cups (300 g) Baguio beans, sliced
  • Ground black pepper, to taste
  • 2 packs (60 ml) SARSAYA® Oyster Sauce
  • Sesame seeds as toppings (optional)


  1. COAT. Pat dry your fish with a paper napkin or by letting the excess water drip while placed in a strainer. (You may season it with salt and pepper)
  2. FRY. In a hot pan, pour oil and fry the fishes until both sides are golden brown. Remove excess oil by placing it on a plate with paper napkin or by letting it drip while placed on a strainer. Set aside.
  3. SAUTÉ. In the same pan, heat remaining oil. Sauté onion and garlic, then add carrots and baguio beans. Let the vegetables cook until its half-done. Then add fried fish.
  4. SEASON. Add pepper and SARSAYA® Oyster Sauce. Mix well and cook for another minute.
  5. SERVE. Transfer in each serving bowl with rice then top with sesame seeds and enjoy with a slice of mango.

Cooking Tips

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 3/4 cup (70 g) fish, (100 g) vegetables

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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Good to Know Nutrition Facts

Meal Serving Idea: 1 cup rice, 1 serving fish fillet in sautéed vegetables and 1 piece ripe mango


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