Pan-fried Skrei (Icelandic Cod) Fillet in Black Bean Sauce with Edamame Risotto
Lee Kum Kee

Pan-fried Skrei (Icelandic Cod) Fillet in Black Bean Sauce with Edamame Risotto

Serves 2
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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.


180g skrei (Icelandic Cod) fillet
50g  barley
100g chicken stock
20g  edamame
5g  spring onion
5g  garlic
20g Parmesan cheese, grated
1 bamboo leaf
A pinch of  salt
A pinch of  black pepper



1 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.
2 Marinate the Skrei fillet for 30 minutes.
3 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.
4 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.
5 Add barley in and stir-fry for a while before adding chicken stock. When barley starts to soften, add edamame.
6 Finish with Lee Kum Kee Premium Dark Soy Sauce for adding colour and grated Parmesan cheese to thicken the sauce.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.