Green Tea Spiced Fish Filet

This green tea-spiced fish fillet is a delicate yet flavorful recipe you will fall in love with! Chef John uses Dragonwell green tea, one of the world’s finest green teas, for this recipe.

Chef John Zhang

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 lb. Leopard coral grouper
Marinate
1 tsp. Salt
1 tbsp. Matcha powder
1 count Egg white
1 tbsp. Corn starch
0.5 count Lemon juice, squeezed a half fresh lemon
1 tbsp. Dragon well green tea
4 cup Ice Water
1 tbsp. Chef John’s aroma oil (optional or sesame oil as a substitute)
0.25 cup Garlic, sliced
1 stalk Green onion, cut into pieces, to taste
2 count Fresh red chili pepper, sliced, to taste
2 cup Water
1 tsp. Salt, to taste
0.5 tsp. Sugar
1 tsp. White pepper, to taste
0.3 cup Green tea
0.5 count Lemon, freshly squeezed juice
3 tbsp. Slurry ( a mixture of equal parts of water and starch)

Directions:

Step 1

Fillet the whole fish leave the skin on, then cut each fillet into 5 equal pieces. Place them in a mixing bowl

Step 2

Add marinating ingredients in a mixing bowl, and mix until every fish pieces are fully coated. Refrigerate for 30 minutes.

Step 3

Heat water to 80 °C / 176 °F, using part of the hot water to warm up the teacup first.

Step 4

Discard the water. Add tea leaves and 1.5 cups the hot water into the teacup and let it steep for 5 minutes.

Step 5

In a mixing bowl, combine ice water and tea, filter out the tea leaves. Wait until all ice cube dissolved. Save 1 tablespoon tea for later use

Step 6

In a wok/skillet over high heat, heat enough cooking oil to 100 °C /200 °F. Place fish fillets into the wok one by one to prevent sticking together, fry for 2 minutes, then take out at once.

Step 7

Return clean wok/skillet to heat, add chef John’s aroma oil, stir fry garlic, green onion, red pepper, water, salt, sugar, and whiter pepper for a minute.

Step 8