Dilmah recently to witness top professional chefs in Singapore competing to create bespoke tea-inspired menus, displaying the exquisite art of food & tea pairings! 12 professional culinary teams demonstrated masterful knowledge of the art of tea & food pairing as they strove to bring high tea back to its roots.
1 Red Snapper
7 Dilmah Rose With French Vanilla Tea Bags
30g Jasmine rice
30g of Brown sugar (5 sachets)
1 stalk of Scallion
2 Garlic cloves
5 Cherry vines tomatoes
1 bunch of Shimeji mushrooms
Pinch of Fresh ground pepper & salt
1 Dilmah Rose With French Vanilla Tea Bag
2 sticks of Coffee Mate creamer
¾ cup Water
2 tsp Butter
Salt to taste
- Ensure fish is dry patting by it well with a paper towel after cleaning. * Dry food will absorb the smoke better & will produce a more even colour & flavour. Marinate fish with salt & pepper for at least an hour.
- Line the wok with foil & add sugar, rice & tea. Mix well.
- Heat wok on high heat. Meanwhile, oil rack to prevent fish from sticking. When mixture starts to smoke, put rack in wok & place fish, tomatoes, shimeji, scallion & crushed garlic on it. Cover the wok.
- Once it starts smoking, lower the heat & smoke for about 10 mins. * Remove the vegetables half-way during smoking to prevent over-cooking & place on serving plate.
- Meanwhile, fix tea & add creamer. Mix well & set aside.
- Heat another pan & sautéed spinach with butter. Add pinch of salt & turn off fire. Pour the tea mixture & let it steep for about 10 mins. Drain & put onto serving plate.
- Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
- When smoked fish is ready, place it on the spinach & serve together with other tea-smoked vegetables. Drizzle tea sauce onto food & enjoy this aromatic Rose With French Vanilla Tea-Smoked Red Snapper!
Dilmah, for the wonderful opportunity to create this tea-inspired dish, & Jeminah for arranging the teas!
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