Fish Fillet with Sautéed Vegetable
SARSAYA® OYSTER SAUCE
500 grams Bangus, fillet and deboned
Salt and Pepper, to taste
1/4 cup (60 ml) Cooking oil
3/4 cup (100 grams) Red onion, sliced
2 Tbsps (30 grams) Garlic, minced
2 cups (300 grams) Carrots, strips
2 cups (300 grams) Baguio beans, sliced
Ground black pepper, to taste
2 packs (60 ml) SARSAYA® Oyster Sauce 30g
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, sauté onion and garlic, carrots and baguio beans. Let the vegetables cook until its half-done. 4. SEASON with pepper and SARSAYA® Oyster Sauce.
5. MIX fried fish with the vegetables. Toss until fish is coated with the sauce as well. Serve while hot.
1 cup rice, 1 serving fish fillet in sautéed vegetables and 1 piece ripe mango
|Nutrition Facts (Complete Meal)|
|Calories(kcal) per Serving||543.0 kcal|
COST (per recipe): PhP 224.65
COST (per serving): PhP 56.16