Red Tea Smoked Sea Bass with Cinnamon Caramelized Plums

Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. It can be easily done at home in the oven. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavor.

Serves: Makes 4 servings.
  • Red Tea-Smoked Sea Bass:
  • Cinnamon Croutons and Caramelized Plums:
25 mins Prep time 45 mins Cook time
25 mins Prep time
45 mins Cook time
  • For the Sea Bass, mix soy sauce, 1 1/2 teaspoons of the red tea leaves, garlic and ginger in small bowl until well blended. Place sea bass in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.

  • Preheat oven to 450°F. Line large roasting pan with foil. Mix remaining 2 tablespoons red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate. Place pie plate on rack. Cover roasting pan tightly with foil.

  • Bake on lowest rack in oven 30 minutes or until fish flakes easily with fork.

  • Meanwhile, melt butter in medium skillet on medium heat. Add bread cubes and cinnamon sticks. Sprinkle bread with ground cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in skillet. Add plums to skillet; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with green onion

Cooking tip

• Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet, slightly nutty, and caffeine-free.

Nutrition information

(Amount per serving)

  • 335Calories: 335Cholesterol: 81mg
  • Sodium: 698mgProtein: 37g
  • Total Fat: 7gFiber: 2g
  • Carbohydrate: 31g