Roasted Carp
Lee Kum Kee

Roasted Carp

Serves 2
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Carp provides lots of great health benefits due to being incredibly rich in minerals and vitamins, beneficial fatty acids like omega-3 and also plenty of proteins and antioxidants. This recipe includes a delicious coating for the fish using Lee Kum Kee Black Bean Garlic Sauce. With minimal prep and cooking time, this is ideal for a mid-week meal for the family to enjoy.


2 carp fillets, boneless – approx 800g total
500g spinach, washed
200g green beans, chopped into 4 cm long strips
200g leeks, chopped into medium chunks
200g winter kale, washed and chopped
4 cloves of garlic, finely chopped
2 Tbsp olive oil

Sauce Mix

1 Tbsp honey
2 Tbsp water
50g flat-leaf parsley, roughly chopped
1 lemon, zested, juice squeezed


1 For the Fish
Preheat the oven to 200C/180Cfan/gas 6. Clean and cut the fish fillets into 4 portions.
2 Place the fish onto an oven tray lined with parchment. Prepare the sauce mix and brush over the fish. Place in the oven and bake for 15 minutes.
3 For the Vegetables
Heat a wok or large frying pan, and add oil and chopped garlic. After a few seconds add green beans and leeks. Soften for 5 minutes then add kale and spinach.
4 Season with Premium Oyster Sauce and Premium Light Soy Sauce. Continue to cook, stirring for another 2-3 minutes over medium heat. Serve with the roasted carp.


1 Cod, sea bream or trout can be a replacement for the carp - just remember to amend the cooking time accordingly.
2 Fish is delicate, so bear in mind it does not need to be cooked for long.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.