FISH FILLET IN SAUTÉED VEGETABLES
SARSAYA® OYSTER SAUCE
Recipe Finder
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)
4 cups (720 g) Cooked rice
4 slices (600 g) Ripe Mango
NUTRITION INFORMATION
| Nutrition Facts (Complete Meal) | |
|---|---|
| Calories(kcal) per Serving | 400.51 |
| Carbohydrates (g) | 32.67 |
| Proteins (g) | 23.6 |
| Fat (g) | 19.27 |
| Dietary Fiber(g) | 4.58 |
| Calcium m(g) | 123.75 |
| Iron (mg) | 2.74 |
| Sodium(mg) | 631.21 |
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, 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.
- SEASON Add pepper and SARSAYA® Oyster Sauce. Mix well and cook for another minute.
- SERVE. Transfer in each serving bowl with rice then top with sesame seeds and enjoy with a slice of mango.
Makes 4 servings
Serving size: 3/4 cup (70 g) fish, (100 g) vegetables
Makes 4 servings
Serving size: 3/4 cup (70 g) fish, (100 g) vegetables
Complete Meal
1 cup rice, 1 serving fish fillet in sautéed vegetables and 1 piece ripe mango
Product Used
