Receta Dilmah Rose With French Vanilla Tea-Smoked Fish

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Inspiringly aromatic, with a medium bodied floral note, the flavour of Rose with a hint of French Vanilla combines with Ceylon tea in a perfect embrace. The refined Rose With French Vanilla Tea is simply perfect for my Smoked Red Snapper to usher in the New Year!

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Ingredientes

Cost per recipe $4.65 view details

Direcciones

  1. Ensure fish is dry patting by it well with a paper towel after cleaning. * Dry food will absorb the smoke better & will produce a more even colour & flavour. Marinate fish with salt & pepper for at least an hour.
  2. Line the wok with foil & add sugar, rice & tea. Mix well.
  3. Heat wok on high heat. Meanwhile, oil rack to prevent fish from sticking. When mixture starts to smoke, put rack in wok & place fish, tomatoes, shimeji, scallion & crushed garlic on it. Cover the wok.
  4. Once it starts smoking, lower the heat & smoke for about 10 mins. * Remove the vegetables half-way during smoking to prevent over-cooking & place on serving plate.
  5. Meanwhile, fix tea & add creamer. Mix well & set aside.
  6. Heat another pan & sautéed spinach with butter. Add pinch of salt & turn off fire. Pour the tea mixture & let it steep for about 10 mins. Drain & put onto serving plate.
  7. Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
  8. When smoked fish is ready, place it on the spinach & serve together with other tea-smoked vegetables. Drizzle tea sauce onto food & enjoy this aromatic Rose With French Vanilla Tea-Smoked Red Snapper!

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 592g
Calories 547  
Calories from Fat 99 18%
Total Fat 11.27g 14%
Saturated Fat 5.62g 22%
Trans Fat 0.0g  
Cholesterol 101mg 34%
Sodium 300mg 13%
Potassium 1650mg 47%
Total Carbs 60.19g 16%
Dietary Fiber 3.3g 11%
Sugars 29.99g 20%
Protein 50.66g 81%
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