Lapsang-Smoked Sea Bass with Tamarind Garam Masala Glaze

This recipe comes courtesy of Deborah Pappalau. “Lapsang is a tea from China that has a strong woodsy aroma from being roasted over pinewood. It reminds me of a favorite Indian tandoori sea bass from a restaurant in Santa Monica that we used to go to. The fish is firm but very moist with a slightly smoky flavor. In this recipe, I used Lapsang Souchong to create smoke and as an ingredient in the rub mixture. A stovetop smoker or wok is ideal but you can also make this dish in your oven or on an outdoor grill by placing the smoking spices in a smoker box,” she notes. Yield 3-4.
By / Photography By Naomi Henry | March 09, 2016

Ingredients

  • 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
Spice Rub
  • 1 teaspoon garam masala
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon Lapsang Souchong loose-leaf tea
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
Glaze
  • 4 tablespoons soy sauce
  • 2 tablespoons tamarind chutney* (hoisin sauce can be substituted)
  • 1 tablespoon minced ginger
  • 1 teaspoon spice rub mixture

Instructions

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.

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Ingredients

  • 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
Spice Rub
  • 1 teaspoon garam masala
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon Lapsang Souchong loose-leaf tea
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
Glaze
  • 4 tablespoons soy sauce
  • 2 tablespoons tamarind chutney* (hoisin sauce can be substituted)
  • 1 tablespoon minced ginger
  • 1 teaspoon spice rub mixture
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