Braise halibut in ginger tea

Think about tea in a different way with delicate halibut simmered in a tea-scented broth.

Credit: Tea Association of Canada

The Tea Association of Canada wants you to think about tea in a different way!

In this recipe, delicate halibut is simmered in a ginger tea-scented broth.

Ginger Tea-Braised Halibut


2 T/30 mL black tea such as Darjeeling or Assam
4 cups/1 L boiling water
4 tsp./20 mL minced ginger root
1/2 tsp./2 mL each, ground cinnamon and salt
2 cloves garlic, sliced
1 1/2 lbs/750 g skinless halibut fillets
2 cups/500 mL chopped bok choy
1 red pepper, seeded and sliced
1 T/15 mL brown sugar
2 tsp./10 mL balsamic vinegar
1 tsp./5 mL cornstarch
14 oz/400 g (one pkg.) cooked fresh soba or egg white noodles
salt and pepper
1 green onion, thinly sliced on diagonal

Place tea in a deep saucepan. Pour water over tea. Cover and let stand for 10 minutes. Strain out tea leaves and return infused water to pan.

Add ginger, cinnamon, salt, garlic, brown sugar and balsamic vinegar. Bring to a boil. Simmer for 5 minutes.

Cut fish into serving size pieces. Place fish in tea mixture. Simmer gently for 3 minutes. Add bok choy and peppers. Cover. Reduce heat and simmer for 3 to 5 minutes.

Remove fish and vegetables from poaching liquid. Cover and reserve.

Sift cornstarch into pan and whisk until smooth. Bring to a boil and cook, stirring, for 2 minutes or until slightly thickened. Add salt and pepper to taste.

Toss noodles with thickened broth. Divide noodles between four plates. Top each plate with vegetables and fish. Sprinkle with onions.

Serves 4.