LEE KUM KEE
Recipes

Salmon Parcels

Ingredients

Salmon fillet, 4 slices, skinless 1500g
Carrot, peeled and cut into julienne strips 250g
Fine green bean, halved 250g
Broccoli, cut into florets 300g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 75g
Butter, melted 60g

Marinade

Lee Kum Kee (Professional) Teriyaki Sauce 150g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 40g
Sesame seeds 20g
Fresh ginger, grated 10g
Lime juice 2 ½ cup

Method

1 Heat the oven to 200°C/180°C fan/gas 6.
2 Coat fish in the marinade.
3 Cut out 10 pieces of baking paper each about 30x50cm.
4 Mix the melted butter with 1Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce then add to the vegetables and toss together. Divide between the pieces of baking paper, then top with the fish and spoon over any remaining marinade.
5 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.
6 Transfer to a baking tray and bake for 20 minutes until the fish is cooked. Timing will depend on the thickness of the fish.
7 Serve with rice or noodles.

Tips

1 Marinating can either help tenderize or firm up protein. Another benefit in marinating is it helps flavours penetrate better.
Serves   10 
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