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EnglishIngredients:
$7.99
LKK SUPREME FIRST DRAW SOY SAUCE
Qt 1
$5.49
Lkk Fresh Minced Garlic
Qt 1
$3.79
Lkk Black Peppercorns Grinder
Qt 1
Directions:
- White Mushrooms 250g
- Salmon Fillet 2 pieces
- Asparagus Spears 4-6 pieces
- Onion (chopped) 20g
- Lee Kum Kee Minced Garlic 10g
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tbsp
- Lee Kum Kee Coarse Ground Black Peppercorns A pinch
- Water 3 tbsp
- Sugar 1 tsp
- Sauté Lee Kum Kee Minced Garlic and chopped onions until fragrant. Add Lee Kum Kee Supreme Authentic First Draw Soy Sauce, water, and sugar. Bring to a boil and mix well. Remove from heat and set the sauce aside.
- Blanch the asparagus until tender, then drain and arrange on a serving plate.
- Heat oil in a pan over medium heat. Pan-fry the white mushrooms until golden brown. Add 2 tablespoons of the prepared sauce, stir well, and remove from the pan.
- Heat oil in the pan again and add the salmon fillets. Sprinkle with Lee Kum Kee Coarse Ground Black Peppercorns and cook over low heat until fully cooked. Remove from the pan and place on the serving plate.
- Drizzle the remaining sauce over the salmon fillets and serve immediately.
- Tips: To prevent the salmon fillets from sticking to the pan, sprinkle a small amount of salt onto the heated pan before adding the salmon.
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