Mao Feng Green Tea Steamed Sea Bass
A whole sea bass steamed over Mao Feng tea leaves with ginger, scallion, and a light soy dressing—an elegant dish that carries the tea's fresh orchid aroma into every flake.
Steaming fish over green tea is a refined technique that gently perfumes the flesh without overpowering it. Mao Feng's delicate orchid aroma is perfect for this: it infuses the sea bass with a clean, fragrant note that elevates an otherwise simple dish.
The trick is to brew a light pot of Mao Feng and scatter a few of the spent leaves over and around the fish before steaming. The aromatic steam carries the tea's character straight into the flesh while keeping the fish moist and tender.
Ginger and scallion are essential aromatics here. They share the tea's freshness and add a warming lift, while a final drizzle of hot oil over slivered scallion releases a fragrant sizzle that ties the whole plate together.
Serve with steamed rice and a few blanched greens. A cup of freshly brewed Mao Feng alongside completes the meal, echoing the tea woven into the fish and keeping the table light, clean, and focused.
Ingredients
- 1 whole sea bass (about 600 g), cleaned and scored
- 2 tbsp Mao Feng green tea leaves
- 1.5 cups hot water (80°C) for brewing
- 1 thumb-sized piece of ginger, julienned
- 4 scallions, cut into thin strips
- 2 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp Shaoxing wine (optional)
- 2 tbsp neutral oil
- Fresh cilantro for garnish
How to make it
- 1Brew the Mao Feng leaves in 80°C water for 2 minutes. Reserve the liquid and set the wet leaves aside.
- 2Pat the sea bass dry, place it on a heatproof plate, and tuck half the ginger and a few wet tea leaves into the cavity and over the top.
- 3Set the plate in a steamer over boiling water and steam for 10–12 minutes, until the flesh is opaque and flakes easily.
- 4Meanwhile, warm the soy sauce, sugar, Shaoxing wine, and 3 tbsp of the reserved tea liquid in a small pan until just combined.
- 5Carefully pour off any excess liquid from the plate. Top the fish with the remaining ginger and the scallion strips, then spoon over the warm soy dressing.
- 6Heat the oil until shimmering and pour it over the scallions to sizzle. Garnish with cilantro and serve immediately.
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