Authentic Chinese sauce brand Lee Kum Kee and celebrity chef Ken Hom CBE have created a new series of Chinese wisdom-inspired recipes.
The recipes have been created to help us make healthier, more affordable seasonal home-cooked alternatives to takeaways and ready meals at home.
Ken Hom CBE said: “New research shows that Brits love Asian food and want to spend less, though they can feel intimidated about where to start when it comes to Asian cooking.
“So I’ve developed five new seasonal recipes, inspired by Chinese wisdom, as a healthier and more affordable alternative to takeaways and ready meals, helping you to enjoy bigger flavours for less with Lee Kum Kee.”
Chinese wisdom holds the belief that our bodies should always be in balance and harmony. This can be done by eating nourishing foods, which are warming, cooling, or neutral, depending on what our bodies may need at that point in time.
Essentially, this Chinese wisdom simply encourages us to be more present and in tune with our body, nourishing it with exactly what it needs so that we may live happy, balanced, healthy and fulfilled lives.
All recipes use seasonal ingredients and have been developed as a healthier, more affordable alternative to takeaways or ready meals.
The title of this dish expresses how quick and easy it is to prepare. It takes minutes and uses frozen fish, which costs less. The cost per person to cook this dish, including energy costs, is £1.13.
Ken’s easy, tasty braised fish
- 500g white fish fillets, thawed if frozen (£2.50)
- 1 spring onion, trimmed and finely shredded (7p)
For the sauce:
- 150ml water
- 1 tbsp sugar (1p)
- 1 tbsp Lee Kum Kee Oriental Sesame Soy Sauce (23p)
- 2 tsp Lee Kum Kee Seasoned Rice Vinegar (14p)
- 1 tsp cornflour, blended with 2 tsp water (5p)
- 1 tbsp finely grated fresh ginger (7p)
- 2 garlic cloves, finely chopped (5p)
- Rinse the fish in cold water, then drain and pat dry with kitchen paper. Cut into 5cm pieces.
- Trim the spring onion, slicing the white part and finely shredding the green. Put the green into a bowl of cold water, and it will start to curl.
- Put the water, sugar, soy sauce, vinegar and cornflour in a wok or large frying pan and slowly bring to the boil.
- Stir in ginger, garlic and white spring onions. Then gently lay the fish fillets on top in a single layer.
- Reduce the heat and gently simmer the fish over a low heat for 4-5 minutes, without stirring, until it has turned opaque.
- Spoon on to a platter, scatter over the curled green onions and serve at once with cooked brown rice and tenderstem broccoli.