Jasmine-Tea-Steamed-Fish

Jasmine Tea Steamed Fish

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INGREDIENTS

Preparation time: 15 minutes    

Cooking time: 15 minutes

Serving size: 2 pax

Ingredient

  • 400 g Skinless firm white fish fillets
  • 20 g Jasmine tea leaves
  • 4 sprigs Spring onions, cut into 2 inch length
  • 50 g Ginger, sliced

Sauce Mixture

  • 3 tbsp Angel Light Soy Sauce (Selected)
  • 3 sprigs Spring onions, finely sliced
  • 1 tbsp Young ginger, grated
  • 4 g Rock sugar
  • 125 ml Water

Garnish

  • Spring onions
  • Young ginger
  • Red chillies
INSTRUCTIONS
  1. Line a 2-tier bamboo steamer with some baking paper. Put the tea leaves, spring onions and ginger on the bottom layer of the steamer. Cover and steam over a wok of simmering water for 10 minutes or until the tea leaves are moist and fragrant.
  2. Prick small holes on a baking paper and place it on the top layer of the steamer. Place the fish fillets on the baking paper and steam on high heat for 5 – 10 minutes.
  3. Dish up the fish and place onto a serving dish.
  4. Combine all the sauce ingredients in a saucepan and bring to a gentle boil till the sugar has dissolved.
  5. Drizzle the sauce mixture over the fish and garnish with spring onions, young ginger and red chillies before serving.