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Lapsang Souchong Tea Steamed Fish

Dorothy Black TeaChef Level 3

Lightly steamed fish, easy to prepare, and very tasty. Prep time: 30 min. Cook time: 5-10 min.

40 m 2


  • 4 thin fish fillets (e.g., sole or flounder)
  • 4 c. strongly brewed lapsang souchong tea
  • 4 dried Chinese mushrooms
  • 1 small garlic clove, minced
  • 1/2 tsp. white pepper
  • 1/4 tsp. sesame oil
  • 2 tbsp. plus 1 tsp. soy sauce
  • 1 piece ginger root, grated
  • scallions, sliced: some for the liquid and some for serving
  • 1 cucumber sliced paper-thin
  • 1/4 tsp. brown sugar


Make 4 c. very strong tea and soak the dried Chinese mushrooms in it. Once soaked, slice and return the mushrooms to the tea and add sesame oil, 1 tsp. soy sauce, and 1 small piece of ginger finely minced. Marinate fish fillets in 1/4 c. of the tea mixture for 15-20 min. To the remaining liquid, add one star anise, the minced garlic, white pepper, 2 tbsp. soy sauce, and some sliced scallions. Pour into a wok and bring to a boil for a couple of min. Drain fish from marinade and pat dry. Place fish fillets onto a heatproof dish. Sprinkle with brown sugar and a little white pepper. Place dish onto a steaming rack, and while the liquid is very hot (but not boiling), place the fish on the rack and tightly cover the wok. Turn off heat and let the fillets steam at least 5 min. When the fish is opaque and flakes easily, it is done. It may take less or more time depending on thickness of fillets. Top with cucumber and scallions and serve with rice.

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