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Chilean Sea Bass and Oolong Tea Roulade
1 lb Very fresh Chilean sea bass fillet
1 oz Loose oolong tea ground fine in the blender
Salt and fresh ground pepper
With a sharp knife slice the Chilean sea bass into a very thin sheet.
Sprinkle the fish with the tea powder. Season with salt and pepper
and roll up tightly. Wrap the rolls with plastic wrap then wrap
again. Heat a steamer with water steam the rolls for about 12 minutes
or until they feel firm but the rolls do not have juice collecting
under the plastic. Let the rolls sit and cool for 5 minutes then
slice the fish at an angle and remove the plastic.
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