Snow Shan Green Tea-Steamed Fish with Ginger and Scallion
Whole fish steamed over a Snow Shan Green tea broth, finished with hot oil, ginger, and scallion — a highland-inspired dish that lets the tea's smoky-sweet depth perfume the fish.
Steaming fish over an aromatic liquid is a classic technique across Vietnam, and Snow Shan Green's full body and gentle smokiness make it an unusually good steaming liquid — far more flavorful than plain water, but without the heaviness or tannin a black tea would bring.
Brewing the tea strong and using it as the steaming liquid lets its honeyed, slightly toasty aroma rise through the fish as it cooks, rather than just flavoring the surface. The fish itself stays delicate, but every bite carries a faint sweetness underneath the ginger and scallion.
Finishing with a sizzling hot-oil pour over fresh ginger and scallion is what ties the dish together — the sudden heat releases their aromatics right at the table, and that fragrance layers beautifully with the tea's own gentle smoke from the wok-firing step.
Serve this with steamed jasmine rice to soak up the tea-infused juices pooling in the plate. It's a light, fast dinner that still feels like it took real care — and a glass of the same tea, brewed a second time, makes the perfect drink alongside it.
Ingredients
- 1 whole white fish (sea bass or tilapia, about 600g), cleaned
- 2 cups strong-brewed Snow Shan Green tea, cooled slightly
- 1 thumb fresh ginger, half sliced and half julienned
- 3 scallions, white parts smashed, green parts julienned
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 3 tbsp neutral oil (for finishing)
- 1 red chili, thinly sliced (optional)
- Fresh cilantro for garnish
How to make it
- 1Brew 2 cups of Snow Shan Green tea strong (4 minutes), then let cool slightly. Score the fish lightly on both sides and stuff the cavity with sliced ginger and smashed scallion whites.
- 2Place the fish on a heatproof plate inside a steamer. Pour the brewed tea around (not over) the fish so it forms the steaming liquid.
- 3Steam over high heat for 10–12 minutes until the fish is just cooked through and flakes easily.
- 4While the fish steams, mix soy sauce, fish sauce, and sugar in a small bowl. Heat the neutral oil in a small pan until shimmering.
- 5Transfer the fish to a serving plate, discarding the spent ginger and scallion from the cavity. Scatter julienned ginger, scallion greens, and chili over the top.
- 6Pour the soy-fish sauce mixture over the fish, then immediately pour the hot oil over the scallions and ginger so they sizzle. Garnish with cilantro and serve at once with steamed rice.
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