Tea Sauce For White Fish Recipes

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FISH TACO



Fish Taco image

Provided by Alton Brown

Categories     main-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 21

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 (7-inch) round Flour Tortillas, recipe follows
Crema, recipe follows
Shredded red cabbage
Lime wedges
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup lard
1/2 cup cool water
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Steps:

  • Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.
  • Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  • Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

TEA SAUCE (FOR WHITE FISH)



Tea Sauce (For White Fish) image

Northern India's game fish include mountain trout (introduced from Europe) and mahseer, a large native carp. This sauce can be used with these or any firm white fish.

Provided by realbirdlady

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups water, boiling
4 teaspoons black tea (or 4 tea bags)
4 black peppercorns
1 teaspoon cumin
2 teaspoons coriander, powdered
1/2 teaspoon chile, powdered
3 garlic cloves, crushed (or substitute dried flakes)
1 inch ginger, peeled and crushed (or substitute powdered)
3 tablespoons olive oil
1 tablespoon honey

Steps:

  • Add the tea leaves to the water and cover. Steep for 3-5 minutes. Be careful not to over-steep, as prolonged heat chemically changes the tea and can result in bitterness. If you need stronger tea flavor, use more tea, not a longer steep time.
  • Strain to remove tea leaves.
  • Add remaining ingredients except oil and honey. Mix well and allow to to cool on the counter. Mix again and strain to remove peppercorns, garlic, and ginger.
  • Add oil and honey. Mix well.
  • The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
  • Use to baste grilled, baked or pan-seared fish, as well as serving as a sauce. This is a thin sauce, so be careful not to soak the finished dish. It can also be served on the side as a dipping sauce, or over a rice side dish.

Nutrition Facts : Calories 111, Fat 10.2, SaturatedFat 1.4, Sodium 3.5, Carbohydrate 5.4, Fiber 0.1, Sugar 4.4, Protein 0.3

FISH SAUCE DIP (NUOC CHAM)



Fish Sauce Dip (Nuoc Cham) image

This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

1 teaspoon rice-wine vinegar
1 tablespoon sugar
1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
2 cloves garlic, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons Vietnamese fish sauce

Steps:

  • In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.
  • Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.

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