White fish with rice cooked in black pepper & tea and seasonal vegetables
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Matias Palomo
- Sub Category Name
Food
Main Courses
- Recipe Source Name
The Chefs and the Tea Maker - 2014
Teas Used
Ingredients
- 800g of white fish
- 200g Swiss chard
- 200g rice
- Black pepper by Ceylon Spice Company
- Dilmah Lemon & Lime Tea (5 bags for 1 cup of water)
- Baby carrots
- Baby beetroot
- Celery
- Lime, for zest
(Baby vegetables to be portioned as 2 per person)
Methods and Directions
- Cut the fish and season it with salt, pepper and lime zest.
- Cook the Swiss chard leaves in water, drain it and dry it with a paper towel.
- Wrap the fish with the chard and steam it for 10 minutes.
- Infuse water with pepper and tea – use this to cook the rice.
- In a sauté pan cook the baby veggies with butter, fish stock and black tea powder.
- Garnish with baby greens.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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