Authentic Asian Sauces
Baked Salmon Parcels
What You Will Need
Ingredients
- 4 x 125g skinless fillets salmon
- 1 tsp Lee Kum Kee Panda Brand Oyster Sauce
- 100g carrot peeled and cut into julienne strips
- 100g fine green bean, halved
- 125g broccoli, cut into florets
- 25g butter melted
Marinade
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Teriyaki Sauce
- 1 tbsp desiccated coconut or sesame seeds
- 1 tbsp Lime juice
- 2 tsp grated fresh ginger
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 200C/ 180C fan/ gas 6. Mix the marinade. Coat fish in the mixture.
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Cut out 4 pieces of baking paper each about 30x50cm.
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Mix the melted butter with 1 tsp Lee Kum Kee Panda Brand Oyster Sauce then add to the vegetables and toss together. Divide between the pieces of paper, then top with the fish and spoon over any remaining marinade.
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Bring the long sides of the paper together at the top, fold over once then twist the sides to form parcels tucking the ends under the package. Transfer to a baking tray and bake for 20 minutes until the fish is cooked. Timing will depend on the thickness of the fish. Serve.
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Tips
1. You can vary the vegetables as you wish, e.g. mangetout, tenderstem broccoli, asparagus, baby corn, all work well in this dish.
2. If you do no like coconut, use sesame seeds.
3. For a spicy version, exchange the Lee Kum Kee Teriyaki Sauce for Lee Kum Kee Chilli Garlic Sauce