Green Tea Poached Red Snapper with Carrot Ginger Nage
Cooking with green tea adds a wonderful depth to the sweet pungent flavors of the garlic,
shallots, ginger and lemongrass. Poaching the snapper allows it plenty of time to absorb the aromatic broth.
Makes 4 Servings
- 2 Tablespoons Garlic, minced
- 2 Tablespoons Shallot, sliced
- 2 Tablespoons Ginger, roughly chopped
- 1 Stalk Lemongrass, peeled and crushed
- 1/2 Teaspoon Cumin
- 1 Cup Fresh Carrot Juice
- 1 Small Sweet Potato, peeled and chopped
- 1 Tablespoon Black Pepper, freshly cracked
- 3 Sprigs Flat Leaf Parsley
- 2 Tablespoons Rice Wine Vinegar
- 3 Cups Water
- 1 Tablespoon Green Tea – Sancha Loose Leaves
- 2 Tablespoons Scallion, sliced
- 4 (8 Ounces) Red Snapper Fillets
To Prepare the Nage:
In a heavy bottomed saucepan combine 1 tablespoon each of
garlic, shallot and ginger, along with the lemongrass, cumin, sweet potato and carrot juice.
Over medium high heat, bring the mixture to a boil.
Reduce the heat, and simmer for a half hour.
Remove from stove, add a tablespoon of black pepper and carefully ladle mixture into a food processor to puree.
Stain through a very fine sieve.
To prepare the Red Snapper:
Using a shallow pan, mix together the parsley, vinegar and water
along with the remainder of the garlic, shallot, ginger and black pepper.
Bring to a simmer and cook for 5 minutes.
Stir in the green tea and then place 2 snapper into the slightly simmering broth.
Allow to slowly cook for about 4 minutes until just cooked through.
Remove to a warmed platter.
Repeat the poaching for the remaining fillets.
Into 4 large shallow bowls, spoon about 1/4 cup of carrot nage.
Arrange the snapper in the center each plate.
Garnish with scallions.