Rack of Lamb Provençale

Sponsor Recipes: Lee Kum Kee Gluten-Free Soy Sauce

See the recipes below for some of the delicious creations you can make with Lee Kum Kee Gluten-Free Soy Sauce.

Rack of Lamb Provençale

Serves: 4–6

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Sauce for Rack of Lamb Provençale

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Sautéed Fish Fillet with Celery

Serves: 4

Sautéed Fish Fillet with Celery

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Pan-Fried Asparagus & Beef Roll

Serves: 4

Pan-Fried Asparagus & Beef Roll

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Honey & Soy Roasted Chicken

Serves: 4

Honey & Soy Roasted Chicken

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Sponsor Recipes: Lee Kum Kee Gluten-Free Soy Sauce

By: The WellBeing Team

Discover some of the delicious creations you can make with Lee Kum Kee Gluten-Free Soy Sauce.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 200g white fish fillet, sliced
  • Pinch salt & ground pepper
  • Pinch gluten-free cornflour
  • 200g celery, sliced
  • 1 tsp oil
  • 3–4 ginger slices
  • 30g carrot, shredded
  • 20g lily bulbs (optional)*

  • Seasoning
  • 1 tbsp Lee Kum Kee Gluten-Free Soy Sauce
  • ½ tsp Lee Kum Kee Pure Sesame Oil
  • Pinch sugar

  • Sauce Mix
  • ½ tsp gluten-free cornflour
  • 2 tbsp water

Method


  • Marinate fillet with salt and ground pepper for 15 mins. Coat with gluten-free cornflour and pan-fry until cooked.
  • Bring half a pot of water to boil, blanch sliced celery till half-cooked. Drain and set aside.
  • Heat oil, sauté ginger, celery, carrot and lily bulbs, if using.
  • Add fish fillet and seasoning and sauté till well mixed. Add sauce ingredients to pan and cook until heated through.
  • Serve hot.
  • *Lily bulbs can be found in Asian supermarkets.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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