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Steamed Black Bass with Orange Mushroom Tea Broth MARCUS SAMUELSSON

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You are going to want to try this flavorful, super delicious meal tonight!

1 bottle of Pure Leaf Tea House Collection Valencia Orange Peel flavor
8 pieces shiitake mushrooms
2 ounces ginger
2 ounces scallions
1/2 ounce jalapeno (sliced)
1 teaspoon sesame oil
1 orange (zested)
1/4 cup cilantro leaves
5-6 mint leaves
1 piece star anise
3 ounces orange mushroom tea broth (see recipe)
1 ounce cilantro (chopped)
5-6 mint leaves
1 filet of black bass (deboned and scaled)
2 orange peels
2 ounces haricot vert (French beans)
4 each shiitake mushrooms
1 ounce scallions (whites)
4 ounces rice noodles (soak in water)
1 lime
Kosher salt (to taste)
Seasoning for the fish:
1 teaspoon lite soy sauce
1 teaspoon sesame oil
1 teaspoon extra virgin olive oil
Stems of the cilantro

In a saucepan add the Pure Leaf Tea House Collection Valencia Orange Peel, mushrooms, ginger, scallions, jalapeno, sesame oil, orange zest, cilantro, mint and anise, and bring to a simmer for 15-20 minutes to infuse the flavors into the broth. Once done, taste and adjust seasoning with salt and strain the vegetables, reserving the mushrooms for the dish.
In another large saute pan add a couple ladles of broth, cilantro and mint. Brush the fish on both sides with the soy mixture and place it in the bamboo basket with orange peels and green beans. Put the top on the basket and place the steamer on top of the pan. Allow to cook for 5 minutes. When the fish and beans are cooked, remove the basket from the pan.
In a bowl, place the rice noodles and cilantro together with the mushrooms and beans. Place the fish on the noodles, brush again with the soy mixture, and pour the broth over the fish, garnishing it with cilantro and a squeeze of fresh lime juice over the fish.
For the Seasoning for the Fish: In a small bowl add the soy sauce, sesame oil, olive oil and stems of cilantro and mix to combine. Brush the mixture on the fish.
Tip: Make the broth and freeze for an easy weeknight meal!

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