A traditional Szechuan smoking technique, the red tea infuses the sea bass with fragrant smokiness and a slight nutty flavour. Try our Flavour Forecast 2012 recipe today.
Pre-heat the oven to 230°C, 400°C, Gas Mark 4.
For the sea bass, mix soy sauce, 1½ tsp of the red tea leaves, Garlic and Ginger in small bowl until well blended. Place sea bass in the bowl and coat well. Refrigerate for 30 minutes.
Line a large roasting tray with foil. Mix remaining red tea leaves, rice and sugar. Spread evenly in bottom of tray. Place a metal rack in tray. Place fish and marinade in in a glass dish on top of the rack. Cover roasting tray tightly with foil.
Bake on lowest shelf in oven for 30 minutes or until fish flakes easily with fork.
Meanwhile, melt butter in a sauce pan on a medium heat. Add bread cubes and Cinnamon Sticks and sprinkle bread with Ground Cinnamon. Cook and stir for 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving Cinnamon Sticks in the sauce pan. Add plums, jam and water to sauce pan, cook and stir until plums begin to caramelize. Finally, add the juices from the cooked fish, cook and stir gently to glaze plums. Divide glazed plums onto plates. Top with croutons and sea bass. Sprinkle with spring onions and serve.