I’ve already written one review of this lovely tea, one where I was happily sipping it. Drinking the sweet and savory green bean and roasty rice deliciousness.
I couldn’t resist the next step. COOKING WITH TEA!
I’m always fiddling around in the kitchen with tea, mostly steeping, steaming, making a marinade or sauce of some sort.
(I have a few holiday goodies up my sleeve that I’m working on for gift giving…ho ho ho).
Tonight the lightbulb went off ‘bing’ when I decided to cook some tilapia in the oven. My usual method is stove-top but I had been considering a butter and Laoshan Genmaicha sauce to poach the fish in and just went with it.
All I added was a little sea salt and ground pepper when it was done.
I steeped 4 oz. tea 2 minutes then put in 1TB unsalted butter.
When the butter was melted, I poured the tea mixture over the salted fish and then into a hot 350F oven until the liquid was almost gone and the fish was flaky.
While the fish was cooking, I infused some Verdant Zhu Rong in a little Clover Honey, strained the tea leaves out and added a little unsalted butter to make a glaze. I pan cooked carrot spears adding the honey/tea glaze towards the end and cooking further until the carrots were caramelized.
A few minutes before the fish was done I put a handful of fresh spinach on top of the fish to steam.
How did it taste?
IT"S ALL GONE! I ATE IT ALL UP!
Play with tea! Butters, sauces, honey…it’s easy to do.
I mixed a bit of this brewed Genmaicha last week with some butter and poured it over spaghetti squash…then topped it with a little cheese…oh my…yes! Just a little pat of butter in the tea and it stretched through the whole dish making it rich and YUM!
I know this is a different sort of review but it’s still about our passion… TEA!