Silver Needle Steamed Sea Bass with Melon Salsa
Delicate sea bass steamed over Silver Needle tea, served with a fresh honeydew salsa that mirrors the tea's natural sweetness.
Steaming fish over tea is a classic Chinese technique, and Silver Needle is the ideal choice for white-fleshed fish. The downy buds release a gentle, sweet vapor that perfumes the sea bass without masking its clean ocean flavor.
The honeydew melon salsa is the bridge between the tea and the fish—its subtle sweetness and cool texture echo the tea's signature melon notes, tying the entire plate together.
A splash of light soy and a whisper of fresh ginger keep the dish grounded in savory territory. Resist the urge to add too many ingredients; the beauty here is in simplicity and restraint.
This dish comes together in under 20 minutes and looks stunning on the plate. Serve it as an elegant appetizer or double the portions for a light, healthy main course.
Ingredients
- 2 sea bass fillets (about 150g each)
- 2 tbsp Silver Needle white tea leaves
- 1 cup honeydew melon, finely diced
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- Fresh cilantro for garnish
- Pinch of flaky sea salt
How to make it
- 1Line the bottom of a steamer with Silver Needle tea leaves. Bring the water underneath to a gentle simmer.
- 2Season sea bass fillets with a light drizzle of soy sauce and grated ginger. Place on a heatproof plate inside the steamer.
- 3Steam covered for 8–10 minutes until fish is opaque and flakes easily.
- 4While fish steams, combine diced honeydew, lime juice, sesame oil, and a pinch of salt to make the salsa.
- 5Plate the sea bass, spoon honeydew salsa alongside, and garnish with fresh cilantro.
- 6Serve immediately with a cup of brewed Silver Needle on the side.
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