Tea Smoked Fish

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

Course Entree

Cuisine Asian

Keyword fish recipes, tea smoked fish

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 259kcal

Author Tiffany Bendayan

Ingredients

For Fish and Sauce

4 fish fillets (halibut salmon, bass, snapper, etc)
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. 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

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 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
Meanwhile, place the fish in a steamer basket, bamboo steamer or a heat-proof plate
When the pot starts smoking, 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 the rest of the sauce before serving
Enjoy!

Notes

*Marinade times can vary. Depends on the time you have on hand

Nutrition