Pai Mu Tan Tea-Steamed Fish with Ginger and Scallions
Delicate white fish steamed over Pai Mu Tan tea with ginger and scallions—light, aromatic, and impossibly elegant.
Steaming fish over Pai Mu Tan tea infuses the flesh with an ethereal, hay-like aroma that elevates a simple fillet into something refined. The tea's subtle floral quality works as a natural perfume without overpowering the fish.
Ginger and scallions are classic partners for steamed fish in Chinese cooking, and they play beautifully with Pai Mu Tan's gentle sweetness. The ginger adds warmth, the scallions bring freshness, and the tea ties everything together with its soft floral thread.
Use a firm white fish like sea bass, snapper, or cod—something that holds its shape during steaming and has a mild flavor that lets the tea shine through.
A final drizzle of hot sesame oil over the scallions releases their fragrance and gives the dish a glossy finish. Serve with steamed jasmine rice to keep the whole meal light and harmonious.
Ingredients
- 2 white fish fillets (sea bass, snapper, or cod)
- 2 tbsp Pai Mu Tan loose leaf tea
- 1-inch piece fresh ginger, julienned
- 3 scallions, sliced thin (white and green parts separated)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 cups water for steaming
How to make it
- 1Add water and loose tea leaves to the bottom of a steamer pot or wok. Bring to a gentle simmer.
- 2Place fish fillets on a heatproof plate. Top with ginger and white parts of scallions. Set the plate in the steamer basket above the tea-infused steam.
- 3Cover and steam for 8–10 minutes until fish flakes easily with a fork.
- 4While fish steams, mix soy sauce and sugar in a small bowl until sugar dissolves.
- 5Remove fish from steamer. Discard ginger. Scatter green scallion tops over the fish.
- 6Heat sesame oil until just smoking, then pour over scallions (they'll sizzle). Drizzle the soy-sugar sauce over the top. Serve immediately.
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