Tea Sauce (For White Fish)

Recipe by realbirdlady
READY IN: 20mins




  • 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.
  • Strain to remove tea leaves.
  • 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.
  • Add oil and honey. Mix well.
  • The sauce can be made ahead and refrigerated, although the olive oil will need to come to room temperature before using.
  • 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.