Dilmah Rose With French Vanilla Tea-Smoked Fish

• 1 red snapper
• 7 rose Dilmah, With French Vanilla Tea Bags
• 2 5/8 tablespoons jasmine rice
• 3 5/16 tablespoons brown sugar 5 sachets
• 1 stalk scallion
• 2 garlic cloves
• 5 cherry vines tomatoes
• 1 bunch shimeji mushrooms
• ground pepper
• salt
• 5 cups spinach
• 1 rose Dilmah, With French Vanilla Tea Bag
• 2 sticks coffee Mate creamer
• 3/4 cup water
• 2 teaspoons butter
• salt to taste
• cornstarch

1. Ensure fish is dry patting by it well with a paper towel after cleaning. * Dry food will absorb the smoke better & will produce a more even colour & flavour. Marinate fish with salt & pepper for at least an hour.
2. Line the wok with foil & add sugar, rice & tea. Mix well.
3. Heat wok on high heat. Meanwhile, oil rack to prevent fish from sticking. When mixture starts to smoke, put rack in wok & place fish, tomatoes, shimeji, scallion & crushed garlic on it. Cover the wok.
4. Once it starts smoking, lower the heat & smoke for about 10 mins. * Remove the vegetables half-way during smoking to prevent over-cooking & place on serving plate.
5. Meanwhile, fix tea & add creamer. Mix well & set aside.
6. Heat another pan & sauteed spinach with butter. Add pinch of salt & turn off fire. Pour the tea mixture & let it steep for about 10 mins. Drain & put onto serving plate.
7. Heat up the tea mixture just before serving & add cornstarch to thicken it to make sauce.
8. When smoked fish is ready, place it on the spinach & serve together with other tea-smoked vegetables. Drizzle tea sauce onto food & enjoy this aromatic Rose With French Vanilla Tea-Smoked Red Snapper!

red snapper, dilmah, jasmine rice, brown sugar, scallion, garlic, cherry vines tomatoes, mushrooms, ground pepper, salt, spinach, dilmah, coffee, water, butter, salt, cornstarch

Taken from www.yummly.com/recipe/Dilmah-Rose-With-French-Vanilla-Tea-Smoked-Fish-1655111 (may not work)