Sweet and sour fish in black garlic bird nest
Lee Kum Kee

Sweet and sour fish in black garlic bird nest

Serves 6
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This mini version of classic Chinese bird nest is perfect to serve as canapes. The distinctive fragrance of black garlic enhances the flavour of the sweet and sour sauce. The sauce is balanced with the sweetness of Asian pear at the end. The new twisted combination is good with rice as well.

This recipe was made in collaboration with Le Cordon Bleu Chef - Gloria Choi.  


6 quail egg, hard-boiled and peeled and halved
2 nests thin egg noodles, boiled and drained
50g cornflour
500ml oil for deep fry
200g fish fillet, cut into small bite-sized pieces
1 black garlic, chopped
1 small pear, thinly sliced


Fresh basil leaves


1 Toss the noodles in the cornflour, then coil the cooked egg noodles as a bird nest in a small metal sieve. Cover the noodles with another sieve and deep fry them together until they are golden to hold the shape. Rest on paper towels.
2 Dust the fish pieces with corn starch and deep-fry in hot oil until golden. Drain on paper towels.
3 Sauté the fish bites with Lee Kum Kee Sweet & Sour Stir-fry Sauce .
4 To assemble, sprinkle black garlic on bird nest. Add fish bites and quail egg. Add two slices of Asian pear fan on each nest. Decorate with a small basil leaves.


1 Splashing
2 About 1 feet distance, hold a spoonful of sauce and splash it onto the plate fast and strong for the "accident" look.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.