Dilmah rose with french vanilla tea-smoked fish

Ingredients

• 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

You may like

Zucchini and smoked salmon terrine

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!