Ingredients

For the Fish Rolls:

4 Longli fish fillets (thin and pliable)

1 teaspoon green tea seasoning-10g

1 teaspoon salt-5g

white pepper-2.5g

1 tablespoon olive oil or melted butter-15g

For the Sauce:

1/2 cup fish stock or vegetable broth-120g

1/4 cup heavy cream-60g

1 teaspoon Dijon mustard-5g

1 tablespoon unsalted butter-15g

Fresh herbs (parsley, chives, or dill)

Carrot(Cut into strips)

Cucumber(Cut into strips)

Instructions

1. Infuse Tea Flavor into the Fish

Marinate the Fish:

Place the Longli fish fillets in a shallow dish. Pour 1 teaspoon of green tea seasoning over the fish. Drizzle with olive oil or melted butter and season with salt and white pepper. Cover and refrigerate for 30 minutes.

2. Assemble the Fish Rolls

Remove the fillets from the marinade and pat dry. Roll each fillet tightly from the wider end to the narrower end to form a roll. Secure each roll with kitchen twine or toothpicks.

3. Cook the Fish Rolls

Steam the Rolls: Set up a steamer and bring the water to a gentle simmer. Place the fish rolls on a steaming rack lined with parchment paper and steam for 8-10 minutes, or until the fish is opaque and cooked through.

4. Prepare the Sauce

In a small saucepan, combine fish stock, brewed tea, and heavy cream. Bring to a simmer over medium heat. Whisk in Dijon mustard for added depth of flavor. Stir in butter until melted and smooth. For a thicker sauce, mix cornstarch with a tablespoon of water, then whisk it into the sauce. Simmer until it reaches the desired consistency. Season with salt and pepper to taste.

5. Plate and Serve

Remove the fish rolls from the heat and carefully discard the twine or toothpicks. Put the cooked shredded radish and cucumber into the fish roll

Arrange the rolls on a serving plate and spoon the tea-infused sauce over them. Garnish with fresh herbs for a burst of freshness. Serve with a side of steamed vegetables, rice, or a light salad.