Whenever I go into a tea leaf buying frenzy and make more tea than I could stomach, this is what I do. The Dangshen is to add an omph to the final taste but the fish should taste fine without it. Try ginseng or any exotic herb as an alternative.
Fillet of threadfin, 300 g
1 tablespoon of Longjin tea leaves
Dangshen 4 sticks
Pink himalayan salt, a pinch
Brew a cup of strong Long Jin tea or any of your favorite Chinese tea. Cool tea.
Prepare fillet of threadfin or any white firm flesh fish.
In a dish, place dangshen sticks on the base .p
Place fish on top of Dangshen.
Pour tea and leaves over.
Steam for about 10 minutes.
Fish is cooked when skewer goes through the flesh easily.
Transfer fish to a clean warm dish. Pour some of the tea liquid over the fish.
Sprinkle with Himalayan salt and serve.