Jasmine Tea-Steamed Fish with Ginger and Scallions
Delicate white fish steamed over jasmine tea-infused water with ginger, scallions, and a light soy dressing—clean, fragrant, and impossibly elegant.
Steaming fish over jasmine tea is a traditional Chinese technique that infuses the fillets with a subtle floral perfume. The tea's aroma permeates the flesh without overpowering it, creating something that tastes almost ethereal.
The ginger and scallions provide warmth and freshness that ground the dish, while a light soy-sesame dressing adds just enough savory depth to make it satisfying without masking the jasmine notes.
Use the freshest white fish you can find—sea bass, cod, or sole work beautifully. The fish should be delicate enough to absorb the jasmine fragrance but firm enough to hold its shape during steaming.
This dish comes together in under 20 minutes and looks stunning on the plate. Serve it with steamed jasmine rice for a meal that's light, aromatic, and deeply satisfying.
Ingredients
- 2 white fish fillets (sea bass, cod, or sole, about 150g each)
- 3 tbsp loose jasmine green tea
- 2 cups water
- 1-inch piece fresh ginger, julienned
- 3 scallions, sliced thin (white and green parts separated)
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp sugar
- Fresh cilantro for garnish
How to make it
- 1Bring water to a boil, add jasmine tea leaves, and let steep 3 minutes. Strain into a wok or deep pan fitted with a steamer rack.
- 2Pat fish fillets dry and place on a heatproof plate that fits inside the steamer. Top with julienned ginger and scallion whites.
- 3Place the plate on the rack, cover tightly, and steam over medium heat for 8–10 minutes until fish is just opaque and flakes easily.
- 4While fish steams, whisk together soy sauce, sesame oil, rice vinegar, and sugar for the dressing.
- 5Transfer fish to serving plates. Drizzle with dressing, scatter scallion greens and cilantro on top.
- 6Serve immediately with steamed jasmine rice.
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