FISH FILLET WITH SAUTÉED VEGETABLES RECIPE
SARSAYA® OYSTER SAUCE

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Ingredients
1/2 kilo (500g) Bangus, fillet and deboned
Salt and Pepper, to taste
1/4 cup (60ml) Cooking oil
3/4 cup (100g) Red onion, sliced
2 Tbsps (30g) Garlic, minced
2 cups (30g) Carrots, strips
2 cups (30g) Baguio beans, sliced
Ground black pepper, to taste
2 packs (60ml) SARSAYA® Oyster Sauce
Sesame seeds as toppings (optional)
NUTRITION INFORMATION
Nutrition Facts (Complete Meal) | |
---|---|
Calories(kcal) per Serving | 543.0 kcal |
Carbohydrates (g) | 76.5 |
Proteins (g) | 19.1 |
Fat (g) | 17.4 |
Dietary Fiber(g) | 5.6 |
Calcium m(g) | 146.0 |
Iron (mg) | 4.2 |
Sodium(mg) | 782 |
Preparation time: 20 minutes
Cooking time: 30 minutes
Procedure
- 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)
- 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.
- SAUTÉ. In the same pan, sauté onion and garlic, carrots and baguio beans. Let the vegetables cook until its half-done.
- SEASON with pepper and SARSAYA® Oyster Sauce.
- MIX fried fish with the vegetables. Toss until fish is coated with the sauce as well. Serve while hot.
Makes 4 servings
Serving size: 1/4 cup (70g) Fish Fillet & 1/2 cup (100g) Vegetables
Makes 4 servings
Serving size: 1/4 cup (70g) Fish Fillet & 1/2 cup (100g) Vegetables
Complete Meal
1 cup rice, 1 serving fish fillet in sautéed vegetables and 1 piece ripe mango
Product Used
