Dilmah Rose With French Vanilla Tea-Smoked Fish
by:
Inspiringly aromatic, with a medium bodied floral note, the flavour of Rose with a hint of French Vanilla combines with Ceylon tea in a perfect embrace. The refined Rose With French Vanilla Tea is simply perfect for my Smoked Red Snapper to usher in the New Year!
ingredients
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serves: 1
1 Red Snapper
7 bags Dilmah Rose With French Vanilla Tea
30g Jasmine rice
30g of Brown sugar (5 sachets)
1 stalk of Scallion
2 cloves Garlic
5 Cherry vines tomatoes
1 bunch of Shimeji mushrooms
pinch of Fresh ground pepper & salt
Tea-infused Spinach:
150g Spinach
1 bag Dilmah Rose With French Vanilla Tea
2 sticks of Coffee Mate creamer
3/4 cup Water
2 tsp Butter
Salt to taste
Cornstarch
Servings Per Recipe: 1
Amount per Serving
Calories: 189
- Total Fat: 9 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.3 g
- Cholesterol: 20.5 mg
- Sodium: 107.2 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 7.6 g
- Sugars: 16.4 g
- Protein: 5.9 g
preparation
1. Ensure fish is dry patting by it well with a paper towel after cleaning. * Dry food will absorb the smoke better & will produce a more even colour & flavour. Marinate fish with salt & pepper for at least an hour.
2. Line the wok with foil & add sugar, rice & tea. Mix well.
3. Heat wok on high heat. Meanwhile, oil rack to prevent fish from sticking. When mixture starts to smoke, put rack in wok & place fish, tomatoes, shimeji, scallion & crushed garlic on it. Cover the wok.
4. Once it starts smoking, lower the heat & smoke for about 10 mins. * Remove the vegetables half-way during smoking to prevent over-cooking & place on serving plate.
5. Meanwhile, fix tea & add creamer. Mix well & set aside.
6. Heat another pan & sautéed spinach with butter. Add pinch of salt & turn off fire. Pour the tea mixture & let it steep for about 10 mins. Drain & put onto serving plate.
7. Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
8. When smoked fish is ready, place it on the spinach & serve together with other tea-smoked vegetables. Drizzle tea sauce onto food & enjoy this aromatic Rose With French Vanilla Tea-Smoked Red Snapper!
1
comments
Kathy M
January 3, 2013