Tea Smoked Fish

Learn how to make Tea Smoked Fish at home using black tea, rice, sugar, and aromatics. This easy stovetop smoking technique creates tender, flavorful fish with a delicate smoky flavor perfect for a healthy dinner.

Course Entree

Cuisine Asian

Keyword Asian fish recipe, easy fish recipe, fish recipes, healthy fish dinner, smoked fish recipe, stovetop smoked fish, tea smoked fish, tea smoked halibut, tea smoked salmon

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 259kcal

Author Tiffany Bendayan

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

US Customary - Metric

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