Seafood en Papillote with Black Bean Garlic Sauce
Cooking in a parcel is one of the best ways to preserve all the flavours of seafood. Since the juice from seafood is sealed in the parcel, when
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Ingredients
- 300g seabass fillets
- 4 scallops
- 4 clams
- 4 mussels, cleaned and beards removed
- 1 leek, thinly sliced
- 50g baby carrot, peeled and cut into thin strips
- 50g onion, thinly sliced
- 50ml Chinese cooking wine
- 1 sachet Lee Kum Kee Black Bean Garlic Stir-fry Sauce
- 1 lemon, cut in wedges
- small bunch mixed fresh herbs chopped
- 10g bonito flakes
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