Tea-Smoked Fish Slices
Smoking with tea leaves is an authentic Szechuan cooking technique. This is a delicious way to smoke fish. Do not use too high a heat or rice and tea will char too fast giving a burnt smell rather than a smoked one.
- 2 tbsp jasmine tea leaves
- 5 tbsp raw rice or barley grains
- 1 pound cod sliced
- 3 tbsp Chinese wine or sherry
- 2 ttbsp dark soy sauce
- 2 tbsp green onion, chopped
- 2 tbsp ginger root, chopped
- 1 tsp sugar
- 1 tsp Szechuan peppercorns
- pinch of Chinese 5-spice powder
Mix together marinade ingredients and marinate fish for a few hours or overnight in the refrigerator. Drain well.
Mix the tea leaves and rice or barley and place on a double layer of foil in a dry, clean wok.
Lightly oil the bamboo slats of a steamer so fish will not stick. Place fish directly into the steamer and cover tightly, winding a length of towel around the lid for extra insulation. Place steamer in wok, turn heat on medium and “smoke” for half an hour or more until fish is done and smells aromatic.