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WLRN 91.3 FM is licensed to the School Board of Miami-Dade County, Florida and serves a weekly audience of more than 500,000 from Palm Beach to Key West. It is ranked number one in the state of Florida among NPR stations.RADIO SCHEDULE »WLRN Radio ArchivesThe Florida Roundup | A Word On Food

Eating Tea

Eat a Spot of Tea?

TEA CURED FISH

©1999 All Rights Reserved by Norman Van Aken

1 fresh fillet of fish, skinned and boned (weight will vary)

1 Cup Lapsang Souchong black tea leaves, loose

1 Cup sugar

1/2 Cup kosher salt

1/2 Cup freshly toasted and ground black pepper

Lay the fish in a flat non-reactive dish. (glass or ceramic)

Mix the cure spice all together in a bowl.

Spread the mix all over the rounded side of the fish, allowing a very generous covering of the mix. Any leftovers can be saved for another time or use.

Now put some plastic wrap on top of the tea cure and lay another dish on top of the fish. Balance another pound  or so of weight on top of that plate and keep in the refrigerator about 3 hours if you are going to go on to cook the fish on a grill or in the oven etc. and overnight if you are going to prepare it in a gravlax form. If you go the gravlax route remove all the liquid when the 24 hours or so are up.

In either case, when you are nearly ready to serve the dish, remove the cure, taking care to wipe off the cure entirely.

For gravlax you thinly slice the fish. For cooking it you portion it into easily handled sections and cook it as the various fish require for a nice texture.

4.18.16

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.
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