Cooking in a parcel is one of the best ways to preserve all the flavours of seafood. Since the juice from seafood is sealed in the parcel, when opened the flavour will be retained and the aroma will drift with the steam.
This recipe was made in collaboration with Le Cordon Bleu Chef - Gloria Choi.
Mix seafood with Lee Kum Kee Black Bean Garlic Stir-fry Sauce well in a mixing bowl.
On a large piece of baking paper, place the vegetables on top then add the seafood and Chinese wine.
Fold the paper to make parcel. Place on a baking tray.
Bake in a pre-heated oven at 200°C/180°C fan/gas 6 for 12-15 minutes.
Open the parcel and add herbs before serving.
Put garnish such as lemon, herbs and bonito flakes on the side. Add the garnish after opening the parcel, smell the mix of fresh herbs and see the bonito dance.
PREP TIME 10 MINUTES, COOK TIME 20 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
