Jasmine tea steamed fish
A recipe from the Good Food collection.
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- 200 g (7 oz/2⅔ cups) jasmine tea leaves
- 100 g (3½ oz) ginger, finely sliced
- 4 spring onions (scallions), cut into
- 5 cm (2 inch) lengths
- 4 × 200 g (7 oz) firm white fish fillets (such as snapper, barramundi or blue-eye)
Ginger and spring onion sauce
- 125 ml (4 fl oz/½ cup) fish stock
- 3 tablespoons light soy sauce
- 3 spring onions (scallions), finely sliced
- 1 tablespoon finely shredded fresh ginger
- 2 teaspoons sugar
- 1 large red chilli, seeded and sliced
1. Line a double steamer with baking paper and punch with holes. Arrange the tea, ginger and spring onion in the bottom basket and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 10 minutes, or until the tea is moist and fragrant.
2. Lay the fish fillets in a single layer in the top basket and cover with the lid. Steam for 5–10 minutes, depending on the thickness of the fillet. To test for doneness, insert a skewer into the thickest part of the fillet — there should be no resistance. Remove from the steamer.
3. Meanwhile, to make the sauce, combine all the ingredients and 125 ml (4 fl oz/½ cup) of water in a small saucepan and stir over low heat for 5 minutes, or until the sugar has dissolved. Drizzle the sauce over the fish and serve with steamed rice and your favourite Asian greens.