Dilmah Rose With French Vanilla Tea-Smoked Fish Recipe

Name: Dilmah Rose With French Vanilla Tea-Smoked Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red snapper; 7 rose Dilmah, With French Vanilla Tea Bags; 2 5/8 tablespoons jasmine rice; 3 5/16 tablespoons brown sugar 5 sachets; 1 stalk scallion; 2 garlic cloves; 5 cherry vines tomatoes; 1 bunch shimeji mushrooms; ground pepper; salt; 5 cups spinach; 1 rose Dilmah, With French Vanilla Tea Bag; 2 sticks coffee Mate creamer; 3/4 cup water; 2 teaspoons butter; salt to taste; cornstarch

Servings: persons

1 red snapper
7 rose Dilmah, With French Vanilla Tea Bags
2 5/8 tablespoons jasmine rice
3 5/16 tablespoons brown sugar 5 sachets
1 stalk scallion
2 garlic cloves
5 cherry vines tomatoes
1 bunch shimeji mushrooms
ground pepper
salt
5 cups spinach
1 rose Dilmah, With French Vanilla Tea Bag
2 sticks coffee Mate creamer
3/4 cup water
2 teaspoons butter
salt to taste
cornstarch

1
Ensure fish is dry patting by it well with a paper towel after cleaning. * Dry food will absorb the smoke better & will produce a more even colour & flavour. Marinate fish with salt & pepper for at least an hour.
2
Line the wok with foil & add sugar, rice & tea. Mix well.
3
Heat wok on high heat. Meanwhile, oil rack to prevent fish from sticking. When mixture starts to smoke, put rack in wok & place fish, tomatoes, shimeji, scallion & crushed garlic on it. Cover the wok.
4
Once it starts smoking, lower the heat & smoke for about 10 mins. * Remove the vegetables half-way during smoking to prevent over-cooking & place on serving plate.
5
Meanwhile, fix tea & add creamer. Mix well & set aside.
6
Heat another pan & sauteed spinach with butter. Add pinch of salt & turn off fire. Pour the tea mixture & let it steep for about 10 mins. Drain & put onto serving plate.
7
Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
8
When smoked fish is ready, place it on the spinach & serve together with other tea-smoked vegetables. Drizzle tea sauce onto food & enjoy this aromatic Rose With French Vanilla Tea-Smoked Red Snapper!

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red snapper, 7 rose Dilmah, With French Vanilla Tea Bags, 2 5/8 tablespoons jasmine rice, 3 5/16 tablespoons brown sugar 5 sachets, and more.

Yes, Dilmah Rose With French Vanilla Tea-Smoked Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dilmah Rose With French Vanilla Tea-Smoked Fish

How did you like this recipe?

Frequently Asked Questions