Oyster Sauce Baked Flat Fish – By Great British Chefs for Lee Kum Kee

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Wok up a storm this evening with Lee Kum Kee sauces and this tasty recipe from Great British Chefs. Fish = fortune in Chinese cuisine, so bag yourself some luck with this fantastic recipe!

Find the full list of ingredients and recipe here –


200g of dried chickpeas, soaked overnight, or use 500g tinned chickpeas
1 garlic clove, finely sliced
50ml of olive oil
15g of white miso
1/2 lemon, juice

300g of purple sprouting broccoli, trimmed
1 tsp sesame seeds, toasted
Lee Kum Kee Pure Sesame Oil

1 brill, or other flat fish, approximately 1–1.5kg, skinned and head removed
100g of butter, room temperature
100ml of white wine
1/2 lemon, juice
4 tbsp of Lee Kum Kee Premium Oyster Sauce
1 tbsp of chopped parsley
1 tbsp of chopped chervil


1 – To begin, make the purée. Cover the dried chickpeas (if using) with water, bring to the boil and simmer for 1 hour until tender. Drain but make sure to reserve the chickpea cooking liquid. If you’re using canned chickpeas, drain the chickpeas and reserve the liquid from the tin 200g of dried chickpeas, soaked overnight, or use 500g tinned chickpeas
2 – In a frying pan set over a medium heat, heat the oil and sweat the garlic until slightly golden
3 – Add the garlicky oil to a blender with the miso, lemon juice and chickpeas. Blend, adding a splash of the reserved chickpea cooking liquid at a time, until you reach the desired consistency. Pass through a sieve and reserve
4 – Preheat your oven to 180°C/gas mark 4
5 – To prepare the broccoli, bring a large pan of seasoned, boiling water to the boil and blanch the broccoli for 2 minutes. Immediately remove and place into iced water to refresh. Once cold, drain and pat dry
6 – Place the fish on a greased baking tray with the belly-side down. Pat the fish dry with kitchen roll, spread the butter over the top in an even layer and pour the wine and lemon juice over the fish. Bake for 8 minutes

7 – Remove the fish from the oven and liberally brush the top with the oyster sauce. Baste the fish with the cooking liquor in the tray and place back in the oven for a further 8 minutes
4 tbsp of Lee Kum Kee Premium Oyster Sauce
8 – Remove from the oven, baste again then lightly cover with tin foil, leave to rest for 5 minutes
9 – While the fish is resting, warm the chickpea purée over a medium heat
10 – Heat a dry frying pan over a high heat and fry the broccoli until browned. Toss with a dash of sesame oil and the sesame seeds and season to taste
11 – Sprinkle the fish with chopped parsley and chervil. Serve with a spoonful of the purée and broccoli on the side.

4650 | Chefs | Cooking


Written by The Chef's Circle

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