Recipe courtesy of Ellen Greaves
Show: Chef Du Jour
Episode: Ellen Greaves
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Total:
35 min
Prep:
20 min
Cook:
15 min
Level:
Easy

Ingredients

Directions

With a sharp knife slice the Chilean sea bass into a very thin sheet. Sprinkle the fish with the tea powder. Season with salt and pepper and roll up tightly. Wrap the rolls with plastic wrap then wrap again. Heat a steamer with water steam the rolls for about 12 minutes or until they feel firm but the rolls do not have juice collecting under the plastic. Let the rolls sit and cool for 5 minutes then slice the fish at an angle and remove the plastic

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