Chinese green tea smoked salmon (綠茶熏鮭魚)
Subject
Creator
Relation
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References
Recipe:
https://www.theinsufficientkitchen.com/miscellaneous-items/tea-smoked-salmon/
Photo:
https://snapguide.com/guides/make-green-tea-smoked-salmon/
https://www.theinsufficientkitchen.com/miscellaneous-items/tea-smoked-salmon/
Photo:
https://snapguide.com/guides/make-green-tea-smoked-salmon/
Tea used
Green tea
Recipe
Ingredients:
1 1/2 pound salmon
1 cup loose green tea
1 cup white rice
1 tablespoon unsalted butter
1 tablespoon best olive oil
1/4-1/2 cup white wine or Vermouth (depending on your pan size)
1 large garlic clove, peeled and minced
1 teaspoon capers, rinsed if salt-packed, minced
Instruction:
1. Pour the tea and rice into the bottom of the wok and mix a bit with your clean fingers or a spoon. Place a rack on top, or set up skewers, dampened the skewers first.
2. Lay the fish, skin side down, on the rack/skewers. If the fillet is large, may need to slice the fish into two. Don’t crowd the wok.
3. Put the lid on. Bring up the foil, complete encasing lid. Check to see if there are any gaps; seal with additional foil if necessary. Turn the burner to the highest setting.
4. Count 2 minutes, then turn off the burner.
5. At this point, the fish can be refrigerated 24 hours before the final sauté.
6. Melt the butter with the olive oil over low heat. Add just enough wine to create a pan sauce; Add the garlic and bring up the heat to medium. Cook for about two minutes, allowing the garlic to soften but not brown. If it browns, turns the heat down.
7. Add the salmon, skin side down. Add the capers. Squeeze the lemon juice over all.
8. Add salt, Add the pepper.
9. Cooking time will depend on the thickness and cut of the salmon. It also depends on personal taste.
1 1/2 pound salmon
1 cup loose green tea
1 cup white rice
1 tablespoon unsalted butter
1 tablespoon best olive oil
1/4-1/2 cup white wine or Vermouth (depending on your pan size)
1 large garlic clove, peeled and minced
1 teaspoon capers, rinsed if salt-packed, minced
Instruction:
1. Pour the tea and rice into the bottom of the wok and mix a bit with your clean fingers or a spoon. Place a rack on top, or set up skewers, dampened the skewers first.
2. Lay the fish, skin side down, on the rack/skewers. If the fillet is large, may need to slice the fish into two. Don’t crowd the wok.
3. Put the lid on. Bring up the foil, complete encasing lid. Check to see if there are any gaps; seal with additional foil if necessary. Turn the burner to the highest setting.
4. Count 2 minutes, then turn off the burner.
5. At this point, the fish can be refrigerated 24 hours before the final sauté.
6. Melt the butter with the olive oil over low heat. Add just enough wine to create a pan sauce; Add the garlic and bring up the heat to medium. Cook for about two minutes, allowing the garlic to soften but not brown. If it browns, turns the heat down.
7. Add the salmon, skin side down. Add the capers. Squeeze the lemon juice over all.
8. Add salt, Add the pepper.
9. Cooking time will depend on the thickness and cut of the salmon. It also depends on personal taste.
Attention
Be careful of allergies like wine, salmon and butter.
Collection
Citation
Unknown, “Chinese green tea smoked salmon (綠茶熏鮭魚),” CCCH9051 Group 6, accessed July 1, 2024, https://learning.hku.hk/ccch9051/group-6/items/show/25.
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