It might sound strange to use tea to poach fish, but fear not, the result is light, flavorful, and elegant. The bergamot tones from the earl grey tea play off the ginger and star anise, and vinegar and Mirin (a sweet Japanese cooking wine) balance the broth out nicely. Make it a meal for company by pairing with steamed rice, light veggies, and a bottle of sake or two. Shopping tip: Look for Earl Grey tea that doesn’t have any artificial flavors or sweeteners added.
4 cups Water
2 Earl Grey tea bags
¼ cup sliced fresh ginger
4 tablespoons soy sauce
4 6-ounce cod fillets
2 tablespoons mirin
1 tablespoon rice vinegar
sliced scallions, for serving
How to Make It
Place water, tea bags, star anise (if using), ginger, and 2 tablespoons of the soy sauce in a large pot. Cover with a tight-fitting lid; bring to a boil over high. Remove from heat; let stand 5 minutes.
Remove and discard tea bags from tea cooking liquid. Measure 1/2 cup cooking liquid (with no star anise or ginger pieces) into a small bowl; set aside. Bring remaining cooking liquid in stockpot to a very gentle simmer over low. Add fillets to pot; cover and simmer until fish just flakes with a fork, 8 to 9 minutes.
Stir mirin, rice vinegar, and remaining 2 tablespoons soy sauce into reserved tea cooking liquid in bowl. Serve fish with mirin-soy sauce spooned over. Top with scallions.
Serve cod in bowls with mirin sauce and sliced scallions.
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