Tea-Smoked Sea Bass

Preparation info
  • Serves


    as part of a multi-course meal
    • Difficulty


    • Ready in

      30 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

My friend Lisa Boalt Richardson is a tea expert and the author of numerous books on tea. She was fascinated when I told her about my mother’s technique for tea-smoking sea bass, and sent me a tin of her favorite jasmine tea to use in this recipe. The technique used here allows you to create an authentic smoky Asian flavor in a conventional oven. After the fish is marinated, it’s smoked in the oven over a mixture of brown sugar, tea leaves and rice. The smoking effect is inc