| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chilean | Dujour04 | 1 | servings | |
INGREDIENTS
| 1 | lb | Very fresh Chilean sea bass fillet |
| 1 | oz | Loose oolong tea ground fine in the |
| ; blender | ||
| Salt and fresh ground pepper |
INSTRUCTIONS
With a sharp knife slice the Chilean sea bass into a very thin sheet. Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9383 - ELLEN GREAVES Converted by MM_Buster v2.0l.
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