- 1 pound sea bass or other firm white fish, such as halibut
- 1 tablespoon Lapsang Souchong loose-leaf tea
- 1 tablespoon brown sugar
- 1 tablespoon uncooked rice
- 1 teaspoon garam masala
- 1 teaspoon toasted cumin seeds
- 1 teaspoon Lapsang Souchong loose-leaf tea
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 4 tablespoons soy sauce
- 2 tablespoons tamarind chutney* (hoisin sauce can be substituted)
- 1 tablespoon minced ginger
- 1 teaspoon spice rub mixture
Using a mortar and pestle or small food processor, grind all spice rub ingredients to a coarse powder. Reserve 1 teaspoon rub for the glaze. Coat sea bass filets with rub mixture and refrigerate uncovered for 2 hours.
Preheat oven to 400°. Line a roasting pan with foil. Sprinkle tea, brown sugar and rice mixture on shallow roasting pan. Spray a wire rack with vegetable oil cooking spray and place over the roasting pan. Place in oven.
When tea begins to smoke, about 5 minutes, place sea bass filets on rack and cover completely with foil. Bake about 15 minutes.
In the meantime, combine glaze ingredients in a small saucepan, stirring occasionally, and simmer until glaze thickens.
Remove foil from fish and brush with glaze. Bake for an additional 5 to 7 minutes, until the fish is just cooked through.
Brush with additional glaze and serve with basmati rice and steamed asparagus or vegetable of your choice.
* Tamarind chutney can be found at Indian or specialty grocers.