roasted basa in black bean & garlic sauce with udon noodles.

LKK Basa Recipe

Create an array of authentic Chinese favourites in a flash with the latest stir-fry sauces from Lee Kum Kee. If, like me, you’re strapped for time in the evenings, these simple stir ins are just the ticket for an easy to use packet sauce that packs a punch. 

The classic stir-fry has long been a quick mid-week favourite and this new LKK range can be paired perfectly with a variety of ingredients including: fish, prawns, chicken, beef and vegetables – giving you a mouthwatering meal in minutes. 


Lee Kum Kee Black Bean Garlic Sauce
Lee Kum Kee Black Bean Garlic Sauce Basa


Lee Kum Kee has over 130 years’ experience in sauce making and from Kung Pao to Honey & Soy, these sauces are ideal for some Eastern inspiration, at just 85p a packet - think how much you could save on takeaways! Ready to make a fuss-free Chinese banquet? Me too

I’ve created one for the seafood lovers - as well as those with very little time. The frozen basa fillets are easy to throw in the oven with the delicious sauce. You can then add your favourite size noodles - from thick udon to skinny vermicelli - to go alongside some colourful veg. 


Shopping list

♥ 2x frozen basa fillets

♥ Lee Kum Kee Black Bean Garlic Sauce
♥ 200g thick udon noodles
♥ Good quality soy sauce
♥ Your favourite vegetables sliced; Chinese mushrooms, red peppers, baby corn and mange tout
♥ Spring onions, red chillies, sesame seeds and fresh coriander to garnish

Step one. Coat the basa fillets with half of the black bean garlic sauce and put in a preheated oven for 25-30 minutes. If you have fresh fillets rather than frozen, this may be shorter.

Step two. When your fish is ten minutes from being ready, throw together your udon noodles, vegetables and the remaining sauce.

Step three. Bring together with your garnish and extra soy sauce if required.




Would you try the new LKK range? What sounds like your favourite? 

The stir-fry sauces are available from September in Tesco, Asda and Ocado RRP 85p.

In collaboration with Lee Kum Kee

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