The fish rests above a simmering pot of pale tea, ginger and scallion on top, until it flakes at the touch of a fork; Dammann Frères’ Organic Paï Mu Tan Tea Bags, a delicate white tea with floral and straw notes, perfume the steam.
Serves 2 · 20 min
Ingredients
- 3 Organic Paï Mu Tan Tea Bags (Dammann Frères)
- 2 cups (500 ml) water at 176°F (80°C)
- 2 cod fillets (about 5 oz / 150 g each)
- Salt
- Thin slices of ginger
- Thin slices of scallion
- A little soy sauce
- A few drops of sesame oil
- Steamed rice, to serve
Method
- Brew 3 tea bags of Organic Paï Mu Tan in 2 cups (500 ml) of water at 176°F (80°C) for 4 minutes, then pour the tea and bags into the base of a steamer.
- Season 2 cod fillets (about 5 oz / 150 g each) with salt and top them with thin slices of ginger and scallion.
- Bring the tea to a simmer and steam the fish over it for 8 to 10 minutes, until opaque and easily flaked.
- Drizzle with a little soy sauce and a few drops of sesame oil and serve with steamed rice.
The star of this recipe: Organic Paï Mu Tan Tea Bags, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
