Tea Smoked Fish – learn how to infuse delicious flavor into your fish using this easy method. The perfect healthy and quick dinner idea without much effort
Tea Smoked Fish
If you’re looking to infuse delicious flavor into your boring dish, I got the perfect solution: tea smoked fish. That’s right! It adds tons of complex flavors without heavy sauces.
Below, you will see step by step pictures of the process. It’s super easy and there are no special tools required. With this smoking method, your fish will turn out juicy, meaty and so delicious.
I made mine with Halibut, but you can certainly use any fish filet you may like: salmon, sea bass, flounder, snapper, etc. I marinade it with a nice combination of soy sauce, ginger, and other ingredients that compliment the smoky flavor.
For this Tea Smoked Fish recipe, I used the new and improved Lipton Earl Daring English Breakfast Black Tea, but you can also use their new Lipton Green Teas or Herbal Teas.
Each one will give you a specific and nice deep flavor. Pair it with your favorite fish to create different combinations.
Lipton’s new black and herbal varieties and improved green teas refresh the tea experience with bold and stimulating flavors, such as Enticing Chai, Pure Green, Orange Passionfruit Jasmine and Peach Mango. Click here to check out the whole new line.
Let’s start cooking!
First we marinate our fish in the fridge until ready to use. The time for marinade depends on the time you have on hand. 30 minutes, 1 minute, etc
The we grab 2 pieces of foil and fold them in 2. We raise the 4 edges to make it look like a little box. Inside we mix the inside of 2 Lipton tea bags, rice, sugar, and star anise (optional)
We place the aluminum foil on the bottom of a deep dish pot or a wok.
Close the lid of the pot and turn the heat to high.
We place the marinated fish on a collapsible steaming rack, bamboo steamer or a heat-safe plate.
When the pot starts smoking, insert the fish with its steaming rack, reduce the heat low and close the lid. The fish should cook for 7-10 minutes (depending on the size)
After the minutes has passed, we open the lid and remove the rack with the fish. At this point, you can eat it right away or place it under the broiler to brown a bit.
I add a little bit of sauce on top and serve.
See how easy it was? Add some sauteed veggies on the veggies or steamed rice.
I hope you can try this delicious Tea Smoked Fish at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Fish and Sauce
- 4 fish fillets (halibut salmon, bass, snapper, etc)
- 3 tablespoons of soy sauce
- 1 tablespoon of mirin
- 2 teaspoons of sesame oil
- 1/2 teaspoon of fresh ginger minced
- 1 teaspoon of honey
- For Smoking:
- 1/4 cup of rice uncooked
- 2 tablespoons of granulated sugar
- 2 bags of Lipton black green or herbal teas
- g < class="gr_ gr_189 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling multiReplace" id="189" data-gr-id="189">2 star</g> anise optional
In a bowl, mix all the sauce ingredients
Pour HALF of the sauce inside large a zip top bag. Insert the fish fillets into the bag and massage the fish so the marinade gets evenly distributed
Place the fish in the fridge to marinade or until ready to use*
Save the other half of the sauce aside
Use 2 pieces of aluminum foil and fold them into 2. Raise their 4 edges to contain the smoking ingredients
Empty the contents of the 2 tea bags inside the foil, followed by the uncooked rice, sugar and star anise. Mix with your fingers
Place the foil on the bottom of a heavy bottomed pot or wok. Cover with lid and raise the heat to high
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When the pot starts smoking, reduce the heat to low and place the fish <g class="gr_ gr_178 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar multiReplace" id="178" data-gr-id="178">with</g> the steamer on top of the foil. Close the lid and let the fish cook for 8-10 minutes
Remove the fish from the steamer
If desired, place fish in a sheet pan and broil 1-2 minutes
drizzle the rest of the sauce before serving
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.