Seafood en Papillote with Black Bean Garlic Sauce
Lee Kum Kee

Seafood en Papillote with Black Bean Garlic Sauce

Serves 2
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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.  


300g seabass fillets
4 scallops
4 clams
4 mussels, cleaned and beards removed
1 leek, thinly sliced
50g baby carrot, peeled and cut into thin strips
50g onion, thinly sliced
50ml Chinese cooking wine


1 lemon, cut in wedges
small bunch mixed fresh herbs chopped
10g bonito flakes


1 Mix seafood with Lee Kum Kee Black Bean Garlic Stir-fry Sauce well in a mixing bowl.
2 On a large piece of baking paper, place the vegetables on top then add the seafood and Chinese wine.
3 Fold the paper to make parcel. Place on a baking tray.
4 Bake in a pre-heated oven at 200°C/180°C fan/gas 6 for 12-15 minutes.
5 Open the parcel and add herbs before serving.


1 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.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.