Enshi Yulu Steamed Fish with Scallion and Ginger
A delicate steamed white fish brightened with a brewed Enshi Yulu and soy drizzle — letting the tea's umami sweetness echo the dish's own.
This recipe leans into Enshi Yulu's own preparation method: steaming. Since the tea itself is fixed with steam rather than fire, it pairs naturally with a steamed main dish, and using a strong brewed infusion of the tea in the sauce ties the two together in a single, cohesive flavor.
The fish should be something mild and white-fleshed — sea bass, tilapia, or cod all work beautifully. Steaming keeps the texture delicate and lets the tea-infused sauce do most of the flavor work, rather than masking the fish under heavy seasoning.
Brewing the tea strong but briefly is key here — over-steeping would pull out too much astringency and dull the umami sweetness you want in the finished sauce. Aim for a short, hot steep, then strain immediately before reducing it with soy sauce and a touch of sugar.
Serve this over steamed jasmine rice with extra scallions and a side of the tea itself, brewed lighter for sipping. The dish and the drink reflect each other — both clean, green, and quietly savory.
Ingredients
- 1 whole white fish fillet (about 500g), such as sea bass or tilapia
- 1/2 cup strongly brewed Enshi Yulu tea (brewed 2 min, 80°C)
- 2 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 3 stalks scallion, julienned
- 1-inch piece fresh ginger, julienned
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- Fresh cilantro for garnish
How to make it
- 1Brew a strong cup of Enshi Yulu tea (2 minutes at 80°C), strain, and set aside.
- 2Pat the fish dry and place on a heatproof plate. Scatter half the ginger over and under the fillet.
- 3Steam the fish over boiling water for 8–10 minutes, until just opaque and flaky.
- 4While the fish steams, simmer the brewed tea with soy sauce, sugar, and Shaoxing wine in a small pan for 3–4 minutes until slightly reduced.
- 5Remove the fish from the steamer, scatter with remaining ginger and scallion.
- 6Heat vegetable oil until just smoking and pour over the scallion and ginger to release their aroma. Drizzle with the tea reduction and sesame oil, garnish with cilantro, and serve immediately.
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