Lu'an Gua Pian Tea-Steamed Fish with Ginger and Scallion
Delicate white fish steamed over a fragrant Lu'an Gua Pian infusion with ginger and scallion—the tea's toasty sweetness gently perfumes the flesh.
Steaming fish over brewed Lu'an Gua Pian is a subtle way to let the tea's chestnut sweetness infuse delicate seafood. The aromatic steam carries the green tea's roasted notes into the flesh without overpowering it, producing a clean, restaurant-quality dish at home.
The key is to brew the tea on the gentle side and use it as the steaming liquid rather than steeping the fish directly. This way the fish absorbs only the fragrant top notes, staying tender and never bitter.
Ginger and scallion are the classic companions here. They sharpen the dish just enough to balance the tea's mellow sweetness, while a final drizzle of hot oil over fresh scallion releases an irresistible aroma the moment it hits the plate.
Serve immediately with steamed rice and a few drops of the tea-infused steaming liquid spooned over the top. It's a light, elegant meal that comes together in well under an hour.
Ingredients
- 2 fillets white fish (sea bass, cod, or tilapia), about 400 g total
- 3 tbsp Lu'an Gua Pian leaves
- 2 cups hot water (80°C)
- 1 thumb-sized piece ginger, julienned
- 4 scallions, cut into long strips
- 2 tbsp light soy sauce
- 1 tsp sugar
- 2 tbsp neutral oil
- Pinch of white pepper
- Fresh cilantro for garnish
How to make it
- 1Brew the Lu'an Gua Pian in 2 cups of 80°C water for 3 minutes, then strain into the base of a steamer or wide pan.
- 2Pat the fish dry, season lightly with white pepper, and lay it on a heatproof plate. Scatter half the ginger over the fish.
- 3Set the plate above the tea-infused water, cover, and steam for 8–10 minutes until the fish flakes easily.
- 4Meanwhile, warm the soy sauce with sugar and a spoonful of the brewed tea until just dissolved.
- 5Top the steamed fish with scallions and remaining ginger. Heat the oil until shimmering and pour it over the scallions to release their aroma.
- 6Pour the warm soy mixture around the fish, garnish with cilantro, and serve immediately with rice.
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