Tea Smoked Fish is an easy stovetop method for infusing fish with delicate smoky flavor using black tea, rice, sugar, and aromatics. A healthy, flavorful dinner that feels impressive but is surprisingly simple to make.
Tea Smoked Fish
If you’re looking for a new way to add flavor to fish without heavy sauces, this Tea Smoked Fish is a beautiful option. The fish is marinated with soy sauce, ginger, sesame oil, mirin, and honey, then gently smoked on the stovetop using tea, rice, sugar, and star anise.
The result is tender, juicy fish with a delicate smoky flavor and a light Asian-inspired sauce. It sounds fancy, but the method is actually very simple and requires no outdoor smoker.
What Is Tea Smoked Fish?
Tea-smoked fish is a stovetop cooking method where tea leaves, rice, sugar, and aromatics are heated until they create smoke. The fish cooks above that smoke in a steamer basket, bamboo steamer, or heatproof plate.
This technique gives the fish a subtle smoky flavor without needing a grill or smoker.
Best Fish To Use
Use firm fish fillets that can hold their shape while steaming and smoking. Good options include:
- Halibut
- Salmon
- Sea bass
- Snapper
- Cod
Thicker fillets may need a few extra minutes, while thinner fillets will cook faster.
How The Stovetop Smoking Method Works
The smoking mixture is made with black tea, uncooked rice, sugar, and star anise. These ingredients are placed inside a small foil packet or foil tray at the bottom of a heavy pot or wok.
As the mixture heats, it begins to smoke. The fish sits above the smoke and gently cooks while absorbing flavor.
Make sure to use a pot with a tight-fitting lid and good ventilation in your kitchen.
Step-By-Step Tea Smoked Fish
First, mix the sauce ingredients and use half to marinate the fish. Reserve the other half for serving.
Then fold foil into a small tray and add the tea, rice, sugar, and star anise. Place the foil on the bottom of a heavy-bottomed pot or wok.
Cover the pot and heat until smoke begins to appear. Once smoking, reduce the heat, place the fish inside on a steamer basket or heat-safe plate, cover tightly, and cook until the fish flakes easily.
Tips For Success
- Use a heavy-bottomed pot or wok with a tight lid.
- Marinate the fish for at least 15 minutes for better flavor.
- Do not open the lid too often while smoking.
- Use good ventilation while smoking indoors.
- Cook until the fish flakes easily with a fork.
- Broil for 1-2 minutes after smoking if you want extra color.
Serving Suggestions
Serve this tea smoked fish with steamed rice, sautéed vegetables, roasted bok choy, edamame, or a simple cucumber salad.
Before serving, drizzle with the reserved sauce for extra flavor.
I hope you can try this delicious Tea Smoked Fish at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet. I love seeing your creations!
Tea Smoked Fish
Ingredients
For Fish and Sauce
- 4 fish fillets halibut, salmon, sea bass, snapper, or cod
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1/2 teaspoon fresh ginger, minced
- 1 teaspoon honey
For Smoking:
- 1/4 cup rice, uncooked
- 2 tablespoons granulated sugar
- 2 bags black tea
- 2 Star Anise, optional
Instructions
For Fish
- In a bowl, mix all the sauce ingredients
- Pour HALF of the sauce inside large a zip top bag. Add the fish fillets to the bag and gently massage to coat evenly with the marinade.
- Marinate in the refrigerator for at least 15 minutes or up to 2 hours.
- Save the other half of the sauce aside
For Smoking
- 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 to combine.
- Place the foil on the bottom of a heavy bottomed pot or wok. Cover with lid and raise the heat to high
- Meanwhile, place the fish in a steamer basket, bamboo steamer or a heat-proof plate
- When smoke begins to appear from the pot, reduce the heat to low and place the fish in 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 with the reserved sauce before serving.
- Enjoy!
Notes
- Use firm fish fillets such as halibut, salmon, sea bass, snapper, or cod.
- Marinate the fish for at least 15–30 minutes for better flavor.
- Make sure the pot or wok has a tight-fitting lid to trap the smoke.
- Use good ventilation while smoking the fish indoors.
- Cooking time depends on the thickness of the fish.
- The fish is done when it flakes easily with a fork.
- Broil for 1–2 minutes after smoking if you want extra color on top.
- Serve with rice, sautéed vegetables, or steamed greens.
Nutrition
Frequently Asked Questions
Can I make tea smoked fish without a smoker?
Yes. This recipe uses a stovetop smoking method with a heavy pot or wok, foil, tea, rice, sugar, and aromatics.
What kind of tea should I use?
Black tea works best because it has a strong flavor that pairs well with fish. Green tea may also be used for a lighter flavor.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork and is opaque in the center. Cooking time depends on the thickness of the fillets.
Can I use salmon for tea-smoked fish?
Yes. Salmon works very well with this method because it is firm and flavorful.
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So there is no liquid in this pot? Wont it burn the pot if we use one like you have there?
Since it only cooks for less than 10 minutes we do not add liquid