Chilean Sea Bass and Oolong Tea Roulade

1. 1

   With a sharp knife slice the Chilean sea bass into a very thin sheet.

2. 2

   Sprinkle the fish with the tea powder.

3. 3

   Season with salt and pepper and roll up tightly.

4. 4

   Wrap the rolls with plastic wrap then wrap again.

5. 5

   Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic.

6. 6

   Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic

No additional tips available.