2 cups boiling water
4 teaspoons White Ginger Pear loose leaf tea
1 spring onion, coarsely chopped
2-4 thin slices fresh ginger (about 5cm each)
650 grams fillets of cod or flounder
In 2-cup teapot, pour water over White Ginger Pear pyramid infusers and brew 5 minutes; set aside.
In a 30cm skillet, bring tea, spring onion and ginger to a boil over high heat. Add fillets. Reduce heat to low and simmer covered 6 minutes or until fish flakes with a fork. Remove fillets to serving platter and sprinkle, if desired, with chopped spring onion.
PREP Time 10 minutes Makes 4 servings