Chef Rocky’s Tea Poached Sea Bass


Tea Poached Sea Bass
Executive Chef Rocky Dunnam, CEC, CDM


– 1 ea Sea Bass Filet; cut into portions

– 1 tbsp Grapeseed Oil

– 1 ea Shallot; sliced thin

– 3 ea Dilmah Lemon Tea; individual bag

– 1 ea Lemon; zest

– 2 ea Asparagus; bias cut

– TT Kosher Salt/Black Pepper

– ½ cup Jasmine Rice

– 1 tbsp Unsalted Butter

– ½ ea Shallot; minced

– 3 ea Dilmah Springtime Fragrant Oolong Tea; individual bag

– 3 ea Saffron Threads

– 1 tsp Kosher Salt

– ¼ tsp White Pepper


1. In a saute pan, heat olive oil to near smoke point.

2. *if you have skin-on sea bass, crisp skin in oil.

3. Add shallot and asparagus to pan.

4. Saute until shallot becomes translucent (*fish skin becomes crisp).

5. Remove asparagus.

6. Flip fish over onto flesh side, on top of the shallot.

7. Pour 1 cup tea (prepared with all 3 bags) into pan.

8. Add lemon zest.

9. Poach gently for approx. 3 min.

1. Melt butter in small sauce pot.

2. Sweat shallot in butter.

3. Add rice.

4. Add 1.5 cups Oolong tea (prepared with all 3 bags).

5. Add saffron. Season.

6. Turn heat to low.

7. Cover and cook for approx. 20 min.

8. Remove and allow to stand for 5 min.

9. Remove cover and fluff with fork.

1. Serve bass (skin side up) on top of rice and asparagus.

2. Optional: green onion garnish; white balsamic glaze


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