Fillet of Fish with Sugar Snap Peas

Fillet of Fish with Sugar Snap Peas

Prep 0 mins
Cook 20 mins
Ready-in 0 mins


Fish Fillet (Cut into pieces) (1)
Sugar Snap Peas (60g)
Carrots (sliced) (50g)
Baby Corn (Cut into large pieces) (3)
Garlic clove (1)
Sliced Ginger (1 slice)
Egg yolk (1/2)
Corn Starch (to taste)
Salt (1/3 teaspoon)
Ground Pepper (a pinch)
Sesame Sauce Roasted Coarse Type 250ml (4 tablespoons)
Oyster Sauce (1 tablespoon)
Water (2 tablespoons)
Corn Starch (1/4 teaspoon)
Salt (to taste)
Sugar (1/3 teaspoon)


  1. Mix the seasoning with the fish fillet. Add egg yolk and mix. Coat the outside with corn starch and set aside.
  2. Boil baby corn and sugar snp peas until fully cooked. Drain water and set aside.
  3. Heat oil in wok, deep fry fish until golden brown. Drain oil and set fish aside.
  4. Heat oil in wok, saute ginger and garlic. Add carrots, baby corn, and sugar snap peas then stir-fry. Add fish and other ingredients. Briefly stir-fry until done and serve.

Nutrition Facts

Serving Size

Amount Per Serving

Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4