2.2 lbs red mullet or similar whole fish
4 tablespoons ShangriLa Bai Mudan tea
1 tablespoon sea salt
3 sticks lemongrass, bruised and roughly chopped
1 orange, peeled and roughly chopped
1 thumb-sized piece ginger, peeled and roughly minced
1 lb seasonal green vegetables, washed and drained
Drizzle of olive oil
Prepare the fish. Gut, scale and cleanthe inside cavity of the fish.
Mix 1 tablespoon tea with 1 tablespoon salt; rubinside the fish. Addginger, orange and lemongrass.
Arrange the fish and vegetables in abamboo steamer, season lightly withsalt and drizzle with olive oil.
In a large wok, bring water to a vigorous boil on high heat, add the rest of the teaand steam the fish gently for 10-15minutes or until cooked through.Serve with orange segments,vegetables and a drizzle of olive oil.