Tea Steamed Chilean Sea Bass

A featured Wine Club recipe for Vinum Cellars.
Tea Steamed Chilean Sea Bass


Purchase thick cuts of Chilean Seabass from your butcher as the thicker cuts cook evenly and finish buttery and flakey perfect.

Prep Time: 10 Minutes
Cook Time: 20 Minutes


• Extra virgin olive oil
• 1 ½ cups of purified water or mineral water
• 2 tablespoons of your favorite tea
• 1 Liter of miso broth in a tetra pak
• Fingerling potatoes.
• 1 tablespoon of sea salt
• Fresh ginger
• Coriander


Fish Preparation
1. Rinse the fish with water and pat dry. Coat in extra virgin olive oil all around including skin side and sea salt and pepper the non-skin sides.

2. Use a pot with double boiler set up. Fill pot with 1 ½ cups of purified water or mineral water and add 2 tablespoons of your favorite tea. (Note, its best to use herbal tea in part because the flavors tend to be less aggressive and second black tea has caffeine, and in some cases a lot of caffeine. You don’t want your guest staying up all night).

3. Bring the pot with Tea water to boil and place the top of the double boiler with sieve onto the pot. Place the pieces of fish skin side down (making sure it is well oiled (it could stick) onto the sieve pan and allow to steam with the lid on for 5-6 minutes until fish is just cooked through and bones exposed (remove bones prior to serving). I leave the skin on as the fish lifts right off with a fork. Some people enjoy eating the skin. Rest one piece of fish skin down into the broth in a nice wide bowl and garnish with freshly grated ginger and a sprig of coriander.

Broth Preparation
1. This easy broth recipe is fast yet tasty. Buy 1 Liter of miso broth in a tetra pack. Pour contents in a pot and bring to a boil with whole disk cut pieces of fresh ginger slices. After reaching a low boil for 4-5 minutes to slightly reduce and concentrate the broth, its ready to plate into a nice bowl which the fish will go centered in the bowl into the broth and garnish with roasted and sea salted fingerling potatoes.

Recipe sourced from Vinum Cellars