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.
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*
- 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. Hoisin sauce can be substituted.
ABOUT THE CONTRIBUTOR
Deborah Pappalau is a Ventura County–based freelance writer and avid home
cook. She is the former editor of the online publication My Daily Find Conejo Valley and was one of the winners in the 2012 Los Angeles Times Battle of the Burgers and the 2016 Los Angeles Times Holiday Cookie Bake-Off.
