Wednesday, February 11, 2015

Chinese Tea Smoked Fish 烟熏鱼 ~喜气羊羊 2015

I have been wanted to try tea smoked method of cooking, one of the old Chinese cooking method. The other day I saw a China TV food show program which the chef of a restaurant showed his simple way of  tea smoked fish that using black pomfret. This dish also can be served during Chinese New Year. Since Chinese like the phrase of Nian Nian You Yu (年年有余) as fish (yu, 鱼) means "surplus" or "abundance".

Here are the simple steps of this Tea smoked Fish

Since this was my first time cooked with smoked method. So i can't really tell you the exact timing when the smoked fish is done. I was kept opening the lid to check the doneness. In actual fact, we should not open the lid while cooking as not to let smoke escaped.
 Nevertheless, these tea smoked fish still tasted great with quite evidence of tea smoked aroma. Next I want to try with tea smoked duck breast which I wanted to try long time ago too.


Chinese Tea Smoked Fish 烟熏鱼 
1 Black pomfret, ~430g
3/4tsp salt
Few spring onions, halved 
For tea smoked
2tbsp coarse sugar
2tbsp tea leaves ( I use Long jian tea leaves 龙井茶叶or your preference of tea leaves)
aluminium foil 
  1. Slant cut the fish into few slices.
  2. Pat dry the fish with kitchen paper, then sprinkle salt on both sides.
  3. Arrange spring onions on a baking tray, arrange fish slices top.
  4. Bake at pre-heated oven at 180C for 15mins.
  5. Remove from the oven, transfer to a steaming tray.
  6. Cover the bottom of a wok with aluminium foil (prefer two layers ) and spread the tea leaves and sugar over.
  7. Place the steaming tray and cover the wok, heat up the wok over medium heat.
  8. It will take few minutes to create the smoke. Smoke for a further few minutes then turn off the heat and allow the fish to sit for a further couple of minutes.
  9. Brush some cooked oil on the fish, arrange fish slices on serving plate, enjoy!
Recipe by Sonia a.k.a Nasi Lemak Lover


Rose said...

Nice recipe Sonia. I heard about this cooking method but never did it myself. Thanks for sharing.

Victoria Bakes said...

Oh wow,, these look very simple indeed... Now I can try these at home. TKs for sharing Sonia

Victoria Bakes said...

Oh wow,, these look very simple indeed... Now I can try these at home. TKs for sharing Sonia

Anne Regalado said...

That looks delicious , Sonia ! I never thought it would be that easy to make this kind of restaurant-worthy dish :D

Btw , I just finished watching Good Morning Tai Tai ! You look great and so calm , no more stage fright , eh lol Did the 2 hosts eat all the cottage pie ?!

The Experimental Cook said...

Lovely! This looks like a very efficient way of smoking.

agatha said...

Wow, great sharing.
May i know if we can replace coarse sugar with salt? Thanks heap.

Sem said...

Sonia, can we use any type of wok, if it is non-stick or must be cast iron?
I havent been able to watch the Good Morning Tai Tai, because i will be off to work at this hour. Wonder if i can watch at youtube for the past series.

joceline lyn said...


Sonia ~ Nasi Lemak Lover said...

Sem, I use an old wok but not cast iron nor stainless steel, not sure what material. I advise not to use a non-stick wok. Cast Iron and stainless steel should work. You can watch the previous show via Thanks for your support ^_^

Agnes said...

Very neat display of the fish..does it have any tea fragrance after it is cooked?

mui mui said...

That is such a yummy smoked fish Ah Chi!
Must be really flavorful!

Sem said...

Thanks, Sonia, I must catch up all the episodes during the CNY holidays.

Gracie said...

DO I need to heat the oil before apply it to the fish?

Please advice.


Sonia ~ Nasi Lemak Lover said...

Gracie, yes heat up cooking oil and let it cool then only apply

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