Mao Jian Tea-Steamed Fish with Scallion and Ginger
A delicate whole fish steamed over Xinyang Mao Jian tea leaves, infusing the flesh with a faint chestnut-sweet, smoky-green aroma.
Tea-steaming is a classic technique for showcasing a fine green tea's aroma without diluting it in a brew. Here, Xinyang Mao Jian leaves are scattered into the steaming liquid beneath a delicate white fish, so the rising steam carries the tea's chestnut-sweet, lightly toasty fragrance directly into the flesh.
Because Mao Jian's leaf is thin, downy, and only lightly processed, it releases its aroma quickly under steam heat without turning bitter — a more robust roasted tea would overpower the fish, but Mao Jian's brisk sweetness stays in the background, lifting the dish rather than dominating it.
The scallion, ginger, and a final drizzle of hot oil are essential: they add brightness and a savory backbone that complements the tea's chestnut notes, while a light soy-based sauce ties everything together without masking the fish's natural delicacy.
This dish comes together quickly and is best served immediately, straight from the steamer, with steamed rice and a pot of the same Mao Jian brewed lightly alongside it — letting the tea bridge the plate and the cup in one sitting.
Ingredients
- 1 whole white fish (sea bass or tilapia, about 500g), cleaned
- 2 tbsp dried Xinyang Mao Jian tea leaves
- 1 cup hot water
- 3 scallions, sliced into thin strips
- 1-inch piece fresh ginger, julienned
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 3 tbsp neutral oil (for finishing)
- Salt to taste
- Cilantro leaves for garnish
How to make it
- 1Steep the Mao Jian leaves in hot water for 2 minutes, then scatter the wet leaves (and a few tablespoons of the liquid) into the bottom of a steaming dish or bamboo steamer tray.
- 2Pat the fish dry, season lightly with salt, and rub with half the ginger and Shaoxing wine. Place the fish on a heatproof plate set over the tea leaves.
- 3Steam over high heat for 10–12 minutes, until the fish flakes easily, ensuring the tea-infused steam circulates around it.
- 4While the fish steams, mix the soy sauce and sugar in a small saucepan and warm gently until the sugar dissolves.
- 5Remove the fish, scatter the remaining ginger and scallions on top, then pour the warm soy mixture over it.
- 6Heat the neutral oil until just smoking and pour it over the scallions and ginger to sizzle and release their aroma. Garnish with cilantro and serve immediately with rice.
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