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Lapsang Souchong tea steamed fish

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lightly steamed fish, easy to prepare, and very tasty

Prep Time: 30 min prep time
Serving Size: 4

Ingredients

4 thin fish filets---sole or flounder
1 qt strong tea
4 Chinese mushrooms, soaked, sliced. Soaking and stems reserved and put into tea
1 small garlic clove minced
1/2 tsp white pepper
1/4 tsp sesame oil
2TB, 1 tsp soy sauce
1 piece ginger grated, save a small piece for the fish, the rest goes into the steam liquid
sliced scallions...lots, some for the liquid and some for serving
1 finely sliced cucumber
1/4 tsp brown sugar

Directions
Make 4 cups of very strong tea and soak the dried Chinese mushrooms in it. Marinate fish filets in 1/4 cup of the tea/mushroom liquid, to which 1/4 tsp sesame oil, 1 small piece of ginger finely minced, 1 tsp soy is added. Marinate fish for 15--20 minutes. Back to the remaining tea/mushroom steaming liquid. Add one star anise, 1 small clove garlic, 1/2 tsp white pepper, 2 TB soy sauce and some sliced scallions into the wok. Make the liquid as aromatic as possible. Let this broth boil for a couple of minutes. Place the drained and patted dry fish filets onto a heatproof dish. Sprinkle with 1/4 tsp brown sugar and a little white pepper. Place dish onto a steaming rack and while the liquid is very hot, NOT boiling, place the fish on the rack and tighly cover the wok. Turn off heat and let the filets steep in the very hot liquid for 5 minutes. When the fish is opaque and flakes easily, it is done. *you'll need to check this, it may take less or more time depending on thickness of filets. Serve with rice. Top fish with sliced Chinese mushrooms, paper thin slices of raw cucumber and a few slices of uncooked scallion.