Thursday, October 30, 2014

Baked Salmon using Lee Kum Kee's Fried Cod Fish Sauce

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The next dish I prepared using one the the many Lee Kum Kee sauces is the Baked Salmon with Broccoli and Mushrooms with Lee Kum Kee's Sauce for Fried Cod Fish. Cod fish and salmon are the 2 fish that I use all the time. I would put my preferred vegetables underneath the fillet and then simply put the entire oven pan into the oven. I love the fact that I could use the fish oil rendered from these fatty fish to roast the vegetables underneath. Cooking this dish is almost hassle free. I soaked some dry mushrooms the night before. You may use the fresh ones if you are cooking for a larger portion. Since I only cook just a small portion for myself every now and then, dry mushrooms are hence a better choice.

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Instead of cod fish fillet, I used salmon belly strips instead. I placed them on top of the broccoli and mushrooms which I had stacked neatly on the oven pan. Once done, I glazed the salmon belly with a tablespoon Lee Kum Kee's Sauce for Fried Cod Fish. You may adjust the amount to your own preference.

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After 20 minutes in the oven in 250 Degree Celsius, it's done! The salmon skin charred at some areas due to the sauce and the taste is akin to Teriyaki. With its juice seeping into the vegetables during the baking process, the vegetables were tasty even without any seasoning. You can choose to bake longer if you want the salmon to be crisper. The broccoli and mushroom won't get burnt, they would only turn softer. The same goes to the used of other vegetables.

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Now for the recipe:

Dish: Baked salmon belly with broccoli and mushrooms 

Ingredients
- Lee Kum Kee's Sauce for Fried Cod Fish
- Salmon belly
- Broccoli ( You may choose leeks or asparagus)
- Mushrooms

Direction
1) If you are using dry mushrooms, soak them overnight.
2) Wash and slice the broccoli
3) Place both the broccoli and mushrooms on the oven pan. Stack the salmon belly on top
4) Glaze the salmon belly with Lee Kum Kee's Sauce for Fried Cod Fish
5) Bake for 20 minutes in the over, in 250 Degree Celsius

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Wednesday, October 29, 2014

Asparagus Wrapped with Bacon using Lee Kum Kee Honey Garlic Sauce

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Following my first recipe post on Minestrone Soup, I shall now share with you the second dish which I had made concurrently - Asparagus Wrapped with Bacon is done using Lee Kum Kee's Sauce for Honey Garlic Spare Ribs. Inspired by my previous tasting at Moosehead Kitchen, honey dates wrapped in bacon, I decided to do my rendition of this dish. The three main ingredients are asparagus, bacon and leeks. I feel bacon is quite a versatile ingredient. It is like a condiment that gives the dish a salty, smoky characteristic. I use leeks a lot in my everyday dishes as they have a long shelf life and pair well with meat or fish.

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First, I wrapped 3/4 of the asparagus with the bacon

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After my non stick pan was heated, i placed them neatly side by side to brown the bacon. I turned them regularly to prevent them from being too burnt on one side.

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Once evenly brown, I placed them on an aluminium foil ( when I'm too lazy to wash the oven pan). I then glazed the bacon streaks with Lee Kum Kee's Sauce for Honey Garlic Spare Ribs. I only use about 2 tablespoons of it and kept the remaining in a container. They are to be roasted for 15 minutes, 250 degree Celsius. Oven is my best friend in the kitchen. It allows me to prepare other dishes or back to my chores while it works its magic.

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While waiting for the asparagus to be done, I stir fried some shredded leeks with the oil rendered from the bacons.

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When my asparagus was done, I topped it with the shredded leeks. I then dressed it up with my very own lemon mayonnaise to cut the fats. You may want to use lemon juice only. I adore savoury-sweet taste! I find that the garlic-ky sweetness of this sauce coupled really well with the salty, smoky bacons. The lemony mayonnaise also lends some creaminess and tanginess to the overall taste.

 If you ain't into intuitive cooking, below is the recipe:

Dish: Asparagus wrapped with bacon, glazed with Honey Garlic Sauce, spiked with shredded leek. Drizzled with lemon mayonnaise.

Ingredients
- Lee Kum Kee's Sauce for Honey Garlic Spare Ribs
- Asparagus
- Bacon streaks (1 streak per asparagus)
- 1/2 stalk Leeks
- Cooking oil
- 1 tablespoon of mayonnaise
- Dash of lemon juice

Dressing 
Simply squeeze some lemon juice in the mayonnaise and mix it up. · 

Cooking method
1)Wrap 3/4 the asparagus with the bacon. As bacon can be quite salty and flavourful, wrap half the green is enough.
2) Grease the non-stick pan thinly and place it over medium heat.
3) Once heated, lay the wrapped asparagus neatly side by side one another.
4) Grill to slight brown.
5) Slice the leeks and stir fry it in the non stick pan using the oil rendered from the bacon.
6) Once brown, roast them in the oven for 15 minutes , 200 degrees celsius.
To be safe, check it after 10 minutes, to make sure that the temperature of your oven is right for the bacon. Too high a heat may cause the bacon to char before the asparagus gets cooked.
7) Lastly, dress it up with lemon mayonnaise and its done!

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

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