Authentic Asian Sauces

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Sea Bass Fillet with Oyster Sauce

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    55mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. Chop the onion, carrot, leek and garlic and sauté in a saucepan with a little butter on medium heat for 10-12 minutes, until softened, but not browned.
  2. Add the white wine and brandy and simmer for a few minutes.
  3. Prepare the prawns by peeling the body and separating the heads, keeping the meat aside. Add the prawn heads and shells to the saucepan and sauté for 4-5 minutes.
  4. Add enough water to the pan to cover the shells by 2 inches and bring to a boil. Simmer the stock without a lid for 25 minutes.
  5. Using a large spoon, skim off any frothy impurities from the surface, strain the stock through a large sieve, and transfer the stock to a clean saucepan.
  6. Add the saffron and the sea bass fillets to the stock. Simmer for 2 minutes before adding the clams and prawn meat. Simmer for another 3 minutes and stir in the Oyster Sauce.

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