Jasmine Tea-Steamed Fish

Name: Jasmine Tea-Steamed Fish
Yield: Serves 4
Ingredients: 200 g (7 oz) jasmine tea leaves; 100 g (3½ oz) ginger, thinly sliced; 4 spring onions (scallions), cut into 5 cm (2 inch) lengths; 4 spring onions (scallions), cut into 5 cm (2 inch) lengths; 4 × 200 g (7 oz) skinless firm white fish fillets; 125 ml (4 fl oz/½ cup) fish stock; 60 ml (2 fl oz/¼ cup) light soy sauce; 3 spring onions (scallions), thinly sliced; 3 spring onions (scallions), thinly sliced; 1 tablespoon grated ginger; 2 teaspoons sugar; 1 large red chilli, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

200 g (7 oz) jasmine tea leaves
100 g (3½

Fish course
Pescatarian

Method

Line a double bamboo steamer with baking paper. Place the tea, ginger and spring onion in a layer on the bottom steamer basket. Cover and steam over a wok of simmering water for 10 minutes, or until the tea is moist and fragrant.
Lay the fish in a single layer in the top steamer basket and steam for 5–10 minutes, or until the fish flakes easily