REcipe smoked black tea chilean seabass Smoked-Black-Tea-Chilean-Seabass-Thai-Basil-&-Pomelo-Salad

Ditch the fish and chips, put that tin of tuna back in the cupboard and be adventurous. China Grill restaurant share the recipe behind their famous Smoked Black Tea Chilean Cod. Enjoy…


Serves: 4 | Preparation time: 30 minutes (excluding the overnight marinade) | Cooking time: 15 minutes


  • 300g Miso paste
  • 1kg black cod (4 pieces of 220g each)
  • 220g dark brown sugar
  • 210ml sake
  • 350ml dashi
  • 190ml rice wine vinegar
  • 210ml mirin
  • 20g black tea
  • 110g pomelo
  • 2g red chillies thinly sliced
  • 3g roasted nuts
  • 2g frisee
  • 2g mezuna
  • 1g mint julienne
  • 1g Thai sweet basil
  • 250g palm sugar
  • 5 pieces star anise whole
  • 5 sticks cinnamon whole


  1. In a saucepan flambé sake for about 15 seconds. Add mirin and miso paste stir until you get a smooth paste, add rice wine and sugar simmer until you get a thick consistency add tea and let it infuse. Marinate fish in a vaccum bag with enough marinate to cover fish and seal leave for 24 hours.
  2. In a saucepan add vinegar, palm sugar, star anise and cinnamon bring to a boil and let it sit overnight. Strain and keep for service.
  3. Set oven at 130°C place fish in a pan and place in oven and cook for 8 mins and finish under a salamander.
  4. In a bowl toss Pomelo, chillies, Thai Basil and mint and the dressing. Place a bamboo leaf across the bottom of the bowl add the pomelo salad with mezuna and frisee and place the fish on top. Garnish with roasted crushed nuts.