Skip to main content

{Gluten-Free} Green Tea-Poached Cod Over Jade Pearl Ramen #InspiredbyNature #TastyParTEA #Sponsor #Giveaway

By

Today I am starting off the #TastyParTEA online event. You can read all the details - meet the other bloggers, view our posting schedule, and enter the giveaway - at my kick-off post.


I love incorporating tea into dishes. So cooking with tea isn't new to me. I've poached pears in Earl Grey, folded mint tea into shortbread, made Matcha Ice Cream, used Earl Grey in brownies, and marbled eggs in black tea...just to name a few. Lapsang Souchong adds smokiness to dishes without using, say, bacon!


This recipe used items from the event sponsors* - the Green Tea Magnet and Infuser Set and 2-Cup Poppy Tea Pot from Charles Viancin and Brain Boost Super Green Tea from The Republic of Tea. And it was a quick, delicious lunch on a busy Sunday afternoon.


Ingredients
  • 1/4 to 1/3 lb fish per person (I used Pacific cod)
  • freshly ground salt
  • freshly ground pepper
  • 4 C water
  • 2 green tea teabags or 2 T green tea (I used The Republic of Tea's Brain Boost tea)
  • 4 T gluten-free soy sauce or tamari
  • 2 T sesame oil
  • ramen noodles (I used Jade Pearl Rice Ramen)
  • black sesame seeds
  • kimchi for serving (here's one of my kimchi recipes)

Procedure
Sprinkle both sides of the cod with freshly ground salt freshly ground pepper. Place the fish in the bottom of a flat pan.


Bring the water to a boil. Pour the water over the infuser and into the teapot to create 4 C infused tea.


After the tea steeps, pour the tea over the cod. Bring the tea back to a boil and simmer until the fish is opaque and cooked through, approximately 6 to 8 minutes. It depends on how thick your fish filets are.

While the fish poaches, cook the ramen noodles according to the package directions. Drain and place in a mixing bowl. Toss the noodles with gluten-free soy sauce or tamari and sesame oil.


To serve, place noodles on an individual plate, top them with the tea-poached fish, and sprinkle with black sesame seeds. Serve immediately with kimchi on the side.


The Other #TastyParTEA Bloggers... 
listed alphabetically by blog name

A Day in the Life on the Farm
A Kitchen Hoor's Adventures
Amy's Cooking Adventures
Café Terra Blog
Cookaholic Wife
Culinary Adventures with Camilla
Famished Fish, Finicky Shark
Jane's Adventures in Dinner
Kahakai Kitchen
Making Miracles
Our Good Life
The Gluttonous Geek
Things I Make (for Dinner)


Our Blog Tour Schedule...

The Giveaway...
Our generous sponsors have contributed prizes for this event. 
The giveaway runs from November 12th and end on November 21st
and is open to US residents only. No purchase necessary.

Grateful to Our Sponsors*... 
and how you can find them around the internet

Charles Viancin
on the web, on Twitter, on Facebook, on Instagram, on Pinterest

The Republic of Tea
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. 
Although this post is sponsored, all opinions are our own.*
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more