Petitchef

Dilmah rose with french vanilla tea-smoked fish

Main Dish
1 servings
10 min
20 min
Easy
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

Number of serving: 1
1 Red Snapper

7 Dilmah Rose With French Vanilla Tea Bags

30g Jasmine rice

30g of Brown sugar (5 sachets)

1 stalk of Scallion

2 Garlic cloves

5 Cherry vines tomatoes

1 bunch of Shimeji mushrooms

Pinch of Fresh ground pepper & salt


Tea-infused Spinach:

150g Spinach

1 Dilmah Rose With French Vanilla Tea Bag

2 sticks of Coffee Mate creamer

3/4 cup Water

2 tsp Butter

Salt to taste

Cornstarch

Preparation

  • 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.
  • Line the wok with foil & add sugar, rice & tea. Mix well.
  • 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.
  • 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.
  • Meanwhile, fix tea & add creamer. Mix well & set aside.
  • 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.
    Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
  • 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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