Ingredients
-
4 x 125g skinless fillets salmon
-
1 tsp Lee Kum Kee Premium Oyster Sauce
-
100g carrot peeled and cut into julienne strips
-
100g fine green bean, halved
-
125g broccoli, cut into florets
-
25g butter melted
Method
-
Heat the oven to 200C/180C fan/gas 6.
-
Mix the marinade. Coat fish in the mixture.
-
Cut out 4 pieces of baking paper each about 30x50cm.
-
Mix the melted butter with 1 tsp 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.
-
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.
Marinade
​
-
2 Tbsp Lee Kum Kee Premium 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
Tips
-
You can vary the vegetables as you wish, e.g. mangetout, tenderstem broccoli, asparagus, baby corn, all work well in this dish.
-
For a spicy version, exchange the Teriyaki sauce for Lee Kum Kee Chilli Garlic Sauce.