Fujian-Style Steamed Fish with White Tea Broth
Fresh sea bass steamed in a delicate Fuding white tea broth with garlic and scallions, capturing Fujian's coastal culinary essence. This Chinese recipe, ready in about 30 minutes, pairs sea bass fillets, water, Fuding white tea leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (8 oz each) sea bass fillets
- 1 cup water
- 1 tbsp Fuding white tea leaves
- 2 cloves, minced garlic
- 3, thinly sliced (white and green parts separate) scallions
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/4 cup water for steaming
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small pot, combine 1 cup water, 1 tbsp Fuding white tea leaves, 2 minced garlic cloves, and 1/2 of the sliced scallions (white parts). Simmer gently for 3 minutes, then strain into a bowl, discarding solids.
- Step 2: Place 2 sea bass fillets in a heatproof dish. Pour the strained broth over the fish, adding 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sugar. Top with remaining scallion greens.
- Step 3: Place dish in a steamer basket over simmering water. Cover and steam for 12 minutes until fish is opaque and flakes easily. Remove from heat and serve immediately.
