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Fish Poached In Lemon Green Tea

If you are in India, you are probably recovering from all the binge eating for Diwali, and if you live elsewhere in the world, you could be looking for a break after the big Halloween weekend. So, we thought we should veer you towards something healthy, light and delicious before we enter the Christmas season.
 
We have been toying with the idea of using tea as a cooking ingredient. While that’s not unusual, we’re experimenting a bit more than usual. Like with this recipe. The Lemon Dew is a newly launched blend that uses a green tea base. Lemon peel, ginger, black pepper and lemon flavoring make up the blend. So we thought it would be a great to use with fish. 
 
lemon-fish-pic
 
First, the fish fillets are dry marinated in the Lemon Dew tea leaves and then poached in a tea solution with lemon and ginger. The result is a moist, flaky, perfectly cooked piece of fish that just needs a light salad on the side. Because you will want to savour each bite of that fish without piling on too much. That being said, I know some of you may not enjoy eating just fish alone, so I also recommend adding a drizzle of a light sauce like lemon butter, and if you want a heartier meal, a side of steamed brown rice. That will make the experience more complete.
 
 
Lemon Green Tea Poached Fish
A mildly flavoured, moist flaky fish fillet poached in lemon green tea with flavours of ginger. Serve with a light lemon butter sauce and a light salad for a delicious dinner.
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Ingredients
  1. 2 Fish Fillets, preferably salmon, about 120 grams each
  2. 2 tablespoons Lemon Dew tea
  3. 1 inch piece Ginger, sliced
  4. 1 Lime, sliced
  5. Salt and Pepper to taste
Instructions
  1. 2 Fish Fillets, preferably salmon, about 120 grams each
  2. 2 tablespoons Lemon Dew tea
  3. 1 inch piece Ginger, sliced
  4. 1 Lime, sliced
  5. Salt and Pepper to taste
Notes
  1. Place the fish in a dish and sprinkle it with Lemon Dew tea. Cover with foil and set aside for 15 minutes.
  2. Boil 5 cups of water and season with salt. Bring the temperature of the water to 160 degrees Fahrenheit.
  3. Remove the foil after 15 minutes and add lime and ginger slices to the dish. Pour water over the fish, making sure the water is at 160 degrees. Set aside for 15 minutes. The fish will be medium rare.
  4. Remove the fish from the pan, pat dry and serve with a side of salad and lemon butter sauce.
Tea Stories - Still Steeping: Teabox Blog https://blog.teabox.com/
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2 Comments

  1. Do you have any recipes for traditional South Indian or Desi food that’s vegetarian; but made with tea?

    • Aravinda Anantharaman
      Aravinda Anantharaman says

      Hi John,
      None at the moment but will definitely explore it. Do keep a look out here for them.

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