Setouchi bream and grilled tea
Ingredients
- Seto bream fillet 100g
Tea and bread crumbs sheet
- Bread crumbs or rice flour crumbs Appropriate amount
- Butter or olive oil 20g
- Salt, pepper a little
- Takase tea leaves 20g
Method
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First, make a bread crumb sheet. Once the tea leaves are lightly fried in a frying pan, chop them into small pieces, and put the tea leaves in butter or olive oil.
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Prepare breadcrumbs in a bowl, add butter and tea leaves, salt and pepper.
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Mix well.
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Prepare the wrap, stretch it with a rolling pin to a thickness of about 1 to 2 mm, and freeze it once.
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Put the roasted tea leaves in boiling water and boil. (I will pickle the bream later)
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Rub the tea leaves.
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Prepare the bream. Setouchi bream is thoroughly washed with water, reduced to three pieces, and cut into appropriate sizes.
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Soak the sea bream in the boiled tea.
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Steam with a steamer.
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Remove the tea leaf sheet from the freezer and cut it to fit the size of the Setouchi bream.
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Place a tea leaf (bread crumb) sheet on top of the steamed Setouchi bream.
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Add brown color with the heat of the fire. If it has a beautiful brown color, serve it on a plate.
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