Lotus Tea-Steamed Fish with Ginger and Scallion
A whole fish gently steamed over lotus tea leaves, infusing the flesh with a delicate floral fragrance — a Hanoi-inspired dish built for the tea's perfume.
Steaming is one of the gentlest cooking methods there is, which makes it perfect for showcasing lotus tea's fragile, scented aroma rather than fighting it. Here, brewed lotus tea and a handful of the spent leaves go right into the steaming liquid, so the fish absorbs a whisper of that floral perfume as it cooks.
This recipe follows the classic Vietnamese approach to steamed whole fish — ginger, scallion, and a light fish sauce dressing — but swaps plain water for lotus tea in the steamer. The tea's vegetal sweetness rounds out the dish without ever announcing itself as 'tea-flavored,' the same subtlety prized in the original lotus-scenting tradition.
Use a firm white fish like sea bass or snapper, and keep the steaming time short so the flesh stays silky. Oversteaming will toughen the fish and burn off the tea's delicate aroma before it has a chance to settle into the dish.
Serve immediately with steamed rice and extra lotus tea on the side — sipping the same tea you cooked with creates a lovely echo between plate and cup, a small ritual that mirrors how the tea is traditionally enjoyed throughout a Vietnamese meal.
Ingredients
- 1 whole sea bass or snapper (about 600g), cleaned
- 2 cups brewed lotus tea (strong, slightly cooled)
- 1 tbsp loose lotus tea leaves (spent or fresh)
- 3-inch piece fresh ginger, half julienned, half sliced
- 4 scallions, 2 sliced thin, 2 cut into long strips
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp neutral oil (for finishing)
- 1 small red chili, thinly sliced (optional)
- Fresh cilantro and mint leaves, for garnish
How to make it
- 1Score the fish 2–3 times on each side. Stuff the cavity with sliced ginger and 2 scallions cut into strips.
- 2Set up a steamer with the brewed lotus tea and loose tea leaves in the steaming water for fragrance. Bring to a simmer.
- 3Place the fish on a heatproof plate, set in the steamer, cover, and steam for 10–14 minutes depending on size, until the flesh flakes easily.
- 4While the fish steams, whisk together fish sauce, soy sauce, sugar, and a splash of the lotus tea to make a light sauce.
- 5Remove the fish from the steamer. Scatter julienned ginger, sliced scallion, and chili over the top.
- 6Heat the oil until just smoking and pour it over the aromatics to sizzle them. Drizzle with the sauce, garnish with cilantro and mint, and serve immediately with rice.
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