Fish Fillet in Sauteed Vegetables

SARSAYA® Oyster Sauce

Ingredients

  • 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)

Procedure

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

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
400.51
Carbohydrates (g)
32.67
Proteins (g)
23.6
Fat (g)
19.27
Dietary Fiber (g)
4.58
Calcium (mg)
123.75
Iron (mg)
2.74
Sodium (mg)
631.21

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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