Ingredients for Tea Sauce For White Fish
- 1/2 cup water
- Black Tea
- Black Peppercorns
- Cumin
- Coriander
- Chile
- Garlic Cloves
- Ginger
- Olive Oil
- 1 tablespoon honey
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How to Make Tea Sauce For White Fish
- Combine tea leaves and water in a small saucepan. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and steep for 3-5 minutes. Do not boil.
- Remove from heat and let the tea steep for an additional minute in the residual heat. Avoid over-steeping to prevent bitterness.
- Strain the tea leaves through a fine-mesh sieve into a bowl, discarding the leaves.
- Add the ginger, garlic, peppercorns, white wine vinegar, soy sauce, and lemon juice to the strained tea. Whisk to combine.
- Let the mixture cool to room temperature on the counter (about 10 minutes).
- Strain the sauce again through a fine-mesh sieve to remove the peppercorns, garlic, and ginger.
- Whisk in the olive oil and honey until well combined.
- Taste and adjust seasoning as needed. Add more honey for sweetness or vinegar for tartness.
- The sauce can be made ahead and refrigerated. Bring the olive oil to room temperature before serving.
- Use the sauce to baste grilled, baked, or pan-seared fish. Drizzle over finished fish or serve on the side as a dipping sauce or over rice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
7g
Carbs
1g
