Tea Sauce (For White Fish)

READY IN: 20mins
Recipe by realbirdlady

Northern India's game fish include mountain trout (introduced from Europe) and mahseer, a large native carp. This sauce can be used with these or any firm white fish.

Top Review by Boo Chef in West Te

I made this as a dipping sauce for Mahi Mahi.It had a good complex flavor and I will use it as a baste next time too! Made for Wild Card challenge part 2 for Queens of Quisine ZWT 6

Ingredients Nutrition


  1. Add the tea leaves to the water and cover. Steep for 3-5 minutes. Be careful not to over-steep, as prolonged heat chemically changes the tea and can result in bitterness. If you need stronger tea flavor, use more tea, not a longer steep time.
  2. Strain to remove tea leaves.
  3. Add remaining ingredients except oil and honey. Mix well and allow to to cool on the counter. Mix again and strain to remove peppercorns, garlic, and ginger.
  4. Add oil and honey. Mix well.
  5. The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
  6. Use to baste grilled, baked or pan-seared fish, as well as serving as a sauce. This is a thin sauce, so be careful not to soak the finished dish. It can also be served on the side as a dipping sauce, or over a rice side dish.

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