Skrei fillet provides lots of great health benefits. This recipe includes a delicious marinade for the fish using Lee Kum Kee Black Bean Garlic Sauce and honey. With minimal prep and non-labour intensive cooking required, this is ideal for a mid-week meal for the family to enjoy.
Soak barley in water for 1 hour. Put them in boiling water and stew with medium-low heat for 40 minutes. Take them out and wash them with cold water. Drain them.
Marinate the Skrei fillet for 30 minutes.
Place Skrei fillet on bamboo leaf. Heat a hot plate to 130C and pan-fry the bamboo-lined Skrei on it. Cover with lid when frying. Finish with a kitchen blow torch to make the sauce caramelised.
Put sesame oil in a medium heat pot. Add spring onion, garlic, Lee Kum Kee Premium Oyster Sauce and Lee Kum Kee Premium Light Soy Sauce and saute.
Add barley in and stir-fry for a while before adding chicken stock. When barley starts to soften, add edamame.
Finish with Lee Kum Kee Premium Dark Soy Sauce for adding colour and grated Parmesan cheese to thicken the sauce.
PREP TIME: 60 MINS | COOK TIME: 60 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
