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tea-smoked sea bass
You will want to cook this dish in a well-ventilated kitched. It can also be cooked outdoors over a grill with some adjustment to the cooking directions.
Makes 4 servings
1-1/2 lbs Sea bass fillets, skinless
MARINADE
1-1/2 tsp Salt, divided
1 tsp Ginger, fresh, finely chopped
1 Tbs Peanut oil
1/8 tsp White pepper
2 tsp Soy sauce
2 Tbs Black tea leaves
1 Cup Brown sugar
3 Cinnamon sticks
20 Cloves
5 Tbs Raw rice
5 Garlic cloves, crushed
Cut the sea bass into 4 to 5 pieces and wipe dry with paper towels.
To prepare the marinade, in a small bowl, combine 1 teaspoon salt, the ginger, vegetable oil, pepper, and soy sauce. Rub the marinade on all sides of the fish and marinate for 30 minutes or longer in the refrigerator.
Preheat the oven to 500 F.
Line the inside surface of a large covered Dutch oven or wok completely with heavy foil. In the foil lined pan (see Note), mix together the tea leaves, brown sugar, and rice. Spread out evenly. Place a metal steam rack on the tea leaves, at least 1-inch above. Place the marinated fish on the rack. Cover the pan tightly. (The tea leaves and brown sugar will smoke the fish, so be sure the pan is tightly covered. If the cover doesn't fit tight enough, place foil around the outside of the cover and pan.) Place in the preheated oven for 15 minutes. Remove from the oven and let sit, covered, for 5 minutes. Carefully open the lid. Using a spatula, carefully transfer the fish to a platter.
Serve with steamed white rice.
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