Dilmah Rose With French Vanilla Tea-Smoked Fish

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by: Blackswan






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

Nutrition Facts
Dilmah Rose With French Vanilla Tea-Smoked Fish

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
VIEW DETAILED NUTRITION

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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!

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comments

Kathy M

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