Alishan Oolong Steamed Sea Bass
Whole sea bass steamed over fragrant Alishan oolong with ginger and spring onion—the tea's creamy floral aroma perfumes the delicate fish.
Steaming fish over tea is a refined technique that lets a fragrant oolong like Alishan perfume delicate seafood without overwhelming it. The tea's creamy, floral aroma gently infuses the fish, adding an elegant, almost milky fragrance you simply can't get any other way.
Sea bass is ideal because its clean, sweet flesh is a perfect canvas for subtle flavor. A bed of brewed Alishan and a scattering of the leaves in the steamer release their aroma as the fish cooks, while ginger and spring onion keep everything fresh and bright.
The cooking is quick and gentle—just enough to leave the fish silky and just cooked through. A light finishing sauce of soy, a little sesame oil, and the steaming juices ties it together without masking the tea's delicate perfume.
Serve the fish whole or filleted over steamed rice, with a pot of Alishan poured alongside to echo the dish. It is a clean, graceful main course that shows just how beautifully a fine oolong can move from the cup to the plate.
Ingredients
- 1 whole sea bass (about 600 g), cleaned and scored
- 1 cup brewed Alishan oolong
- 1 tbsp Alishan oolong leaves
- 1 thumb fresh ginger, julienned
- 3 spring onions, sliced
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Fresh coriander, to garnish
How to make it
- 1Pour the brewed Alishan into the base of a steamer and scatter in the oolong leaves. Lay half the ginger and spring onion on a heatproof plate.
- 2Place the scored sea bass on the plate, top with the remaining ginger, and set it over the steaming tea.
- 3Cover and steam for 10–12 minutes, until the fish flakes easily.
- 4Meanwhile, warm the soy sauce, sesame oil, and sugar with a spoonful of the steaming liquid to make a light sauce.
- 5Pour the sauce over the steamed fish and scatter with the remaining spring onion and fresh coriander.
- 6Serve immediately over steamed rice, with a pot of Alishan alongside.
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