• 600 g  Cod fish fillet  dusted with  flour and white pepper corn
  • 200 ml Canola oil
  • 2 tables spoon sesame oil
  • 2 cloves finely chopped garlic
  • 80g Julienne ginger root
  • 50 g julienne white French onion
  • 100g red and green bell peppers
  • 50 g carrots strips
  • 1 tablespoon hoisin sauce
  • 1 taste spoon  oyster sauce
  • 2tablespoon mirin sauce
  • Pinch  of dashi powder
  • 150 ml vegetables stock
  • 1 taste spoon corn flour
  • Green onion for garnished


  1. Pre heat pan with  canola  cooking oil  medium heat and fried the fish until lightly brown color and set aside
  2. In a mixing bowl dilute  Corn flour with vegetables stock add Hoidin sauce, Oyster sauce, Mirin sauce and pinch of dashi
  3. In a separate pan sautéed garlic, ginger and onion with sesame oil and release the aroma add the remaining julienne of all vegetables cook  for 2 minutes. Add  diluted substance cover for 2 more minutes pour over the fish.
  4. Served with steamed  Jasmine  or Japanese white rice.
  5. Garnished with green onion

Serves 2 to 3 person




Chef Norben Sayon is the Sous Chef at Quatro Asian Bistro, Emirates Airline Hotel and Resort, Marriott Harbour Hotel & Suites UAE.

Read our June 2020 Issue here