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STEAMED FISH PARCELS
(Serving Size 4)

Cooking Method
Steaming

INGREDIENTS
- Cooked Rice 4 cups
- Baking Paper 4 x 35 cm pieces
- Fish Fillet (white-fleshed) 4
- Spring Onions 3
- Aluminium Foil 4 x 70 cm pieces
- Red Capsicum (sliced) ½ cup
- Lee Kum Kee Chili Garlic Sauce ¼ cup
- Fish Sauce 1 tsp
- Lee Kum Kee Sesame Oil 2 tsp

INSTRUCTIONS
1. Fold each sheet of foil in half lengthwise. Place a piece of baking paper on top of foil, then arrange a piece of fish in the middle, trimming to fit if necessary. Trim thin edge pieces off fish and arrange on top of thinner parts of the fillet so that the fish cooks evenly.

2. Trim green onions and cut into thin strips on the diagonal. Mix green onions, Lee Kum Kee Sesame Oil, Lee Kum Kee Chili Garlic Sauce, fish sauce and red bell pepper together. Divide evenly over fish.

3. Gather corners of foil up and bunch together around fish to completely enclose, forming a pouch.

4. Place in a large frying pan of boiling water to cover at least half the bottom of the pouch and cooked for 15 to 20 minutes or until fish is just cooked. Remove from pan and serve on rice.

Recipe adapted from Lee Kum Kee - www.lkk.com

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