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
- 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.
