Longjing Tea Fish Slices
A traditional dish from Zhejiang, made with mandarin fish slices prepared with Longjing tea leaves. The fish is tender and silky, with a delicate tea aroma.
Ingredients
Mandarin fish (cleaned, deboned, sliced into rectangular fillets)
1 (about 500 g)
Longjing tea leaves (steeped in hot water and reserved)
to taste
salt (for coating)
to taste
Shaoxing wine
to taste
MSG
to taste
stock
to taste
white pepper (for coating)
to taste
cornstarch (for coating)
to taste
Instructions
1
Prepare the fish
Clean the live mandarin fish after slaughtering, remove the bones, and slice the flesh into rectangular fillets.
2
Steep the tea
Steep the Longjing tea leaves in hot water and set the brewed tea aside.
3
Cook and plate
Coat the fish slices with cornstarch, white pepper, salt, and similar seasoning. Blanch them briefly in boiling water until just cooked, then add stock, wine, and MSG. Bring the mixture to a rolling boil over heat, transfer it to a glass serving vessel, and pour in the reserved tea broth to finish.
