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Pan Fried Seabass recipe

Pan Fried Seabass with Aromatic Soybean Sauce

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15 mins

  • Cooking

    10 mins

Dinner

What you’ll need

Ingredients

  • 1 whole pc. seabass
  • 30 g fresh Chinese yam [diced]
  • 15 g pearl barley
  • 2 Tbsp. cooking oil
  • 30 g sweet corn
  • 30 g carrot [diced]
  • 30 g red kidney bean

Marinade

  • 1 Tbsp. Lee Kum Kee Soybean Sauce
  • 1 tsp. sugar
  • 1 tsp. Lee Kum Kee Minced Ginger
  • 1 tsp. Lee Kum Kee Pure Sesame Oil

Seasoning

  • ⅕ cup chicken stock
  • 2 Tbsp. Lee Kum Kee Soybean Sauce
  • ½ tsp. White Peppercorn Grinder
  • 1 tsp. sugar
  • 2 tsp. corn starch

Made with
Lee Kum Kee products

Soybean Sauce, 800 g jar

Other Sauces

Soybean Sauce
Pure Sesame Oil, 1.65L, Tin Can

Sesame Oils

Pure Sesame Oil

How to make it

  1. Debone the seabass, and marinate with marinade for 30 minutes.
  2. Steam fresh chinese yam dices for 5 minutes; steam the pearl barley for 20 minutes and set aside.
  3. Pre-heat frying pan with 2 Tbsp. of oil, fry seabass till both sides are golden brown and fully cooked.
  4. Combine chicken stock, other ingredients and seasoning, then simmer for 1 minute, drizzle on the seabass before serving.

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