Tea-Smoked Sea Bass Recipe

Name: Tea-Smoked Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless sea bass fillets; 1 1/2 teaspoons salt, divided; 1 teaspoon finely chopped fresh ginger; 1 tablespoon vegetable oil; 1/8 teaspoon white pepper; 2 teaspoons soy sauce; 1 English cucumber (seedless); 1 tablespoon white vinegar; 2 teaspoons sugar; 2 teaspoons sesame oil; 2 tablespoons tea leaves; 1 cup brown sugar (light or dark); 1/4 cup uncooked rice

Servings: persons

1 1/2 pounds skinless sea bass fillets
1 1/2 teaspoons salt, divided
1 teaspoon finely chopped fresh ginger
1 tablespoon vegetable oil
1/8 teaspoon white pepper
2 teaspoons soy sauce
1 English cucumber (seedless)
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sesame oil
2 tablespoons tea leaves
1 cup brown sugar (light or dark)
1/4 cup uncooked rice

1
Cut the sea bass into 4 to 5 pieces and wipe dry with paper towels.
2
To prepare the marinade, in a small bowl, combine 1 teaspoon salt, the ginger, vegetable oil, pepper, and soy sauce.
3
Rub the marinade on all sides of the fish and marinate for 30 minutes or longer in the refrigerator.
4
Preheat the oven to 500 F.
5
Slice the cucumber very thinly.
6
In a medium bowl, blend the vinegar, sugar, sesame oil, and remaining 1/2 teaspoon salt.
7
Add the cucumber and toss.
8
Let soak for 10 minutes.
9
Discard the excess dressing and place the cucumber slices in an overlapping pattern around the edge of a serving platter.
10
Line the inside surface of a large covered Dutch oven or wok completely with heavy foil.
11
In the foil-lined pan (see Notes), mix together the tea leaves, brown sugar, and rice.
12
Spread out evenly.
13
Place a metal steam rack on the tea leaves, which stands at least 1 inch above.
14
Place the marinated fish on the rack.
15
Cover the pan tightly.
16
(The tea leaves and brown sugar will smoke the fish, so be sure the pan is tightly covered.
17
If the cover doesnt fit tight enough, place foil around the outside of the cover and pan.)
18
Place in the preheated oven for 15 minutes.
19
Remove from the oven and let sit, covered, for 5 minutes.
20
Carefully open the lid.
21
Using a spatula, carefully transfer the fish to the platter.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds skinless sea bass fillets, 1 1/2 teaspoons salt, divided, 1 teaspoon finely chopped fresh ginger, 1 tablespoon vegetable oil, and more.

Yes, Tea-Smoked Sea Bass falls under the General 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.

That's it — enjoy your meal!

Tea-Smoked Sea Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions