The basic tea bags in your pantry can deliver amazing flavors beyond the tea cup. Use black tea leaves to make this Chinese style smoked tilapia.
Author:by Deanna Segrave-Daly, RD
Yield:4 - 6 servings 1x
2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 tablespoon minced ginger
¼ teaspoon black pepper
¼ teaspoon salt
½ cup black tea leaves (from 16 tea bags)
½ cup uncooked jasmine or any long grain rice
1/3 cup sugar
1 pound tilapia filets
Mix vinegar, oil, ginger, pepper and salt in a large resealable bag. Add fish and marinate in refrigerator for 20 minutes.
Line bottom of wok or large skillet with aluminum foil. Add tea, rice and sugar; mix together.
Turn on the vent and open your kitchen windows! Heat over medium high for 7-8 minutes (until sugar starts to melt), stirring occasionally.
Place fish in a steamer and place over tea mixture (or place fish onto a grid of chopsticks laid over tea/sugar/rice mixture.) Cover tightly and cover any exposed area between wok/skillet and steamer with damp kitchen towels. Reduce heat to low and smoke for 15-20 minutes, until fish flakes and is cooked through.