Crispy fried Ocean Perch on Jasmine scented Cous-Cous

4 fillets of Ocean Perch
½ bunch of spring onions (finely chopped)
80gr Cous Cous
20-25 grape tomatoes (halved)
10 Shitake mushrooms
8 gr Jasmine Dragon Tears
1TBS Butter
4 servings Baby spinach
Salt, Pepper
Soya Sauce
Olive Oil
Lemon Juice
Balsamic Vinegar

  1. Slice shitake mushrooms and sauté in butter until tender. Transfer to a bowl. Add cous-cous.
  2. Bring ½ litre of water to a boil and brew the Jasmine Dragon Tears.
  3. Wash the ocean perch and season with salt and lemon juice.
  4. Pour the Jasmine tea over the cous-cous, season with salt, pepper and 1TBS of Soya Sauce. Cover the bowl and let sit for 5-7 minutes.
  5. In the meantime, prepare 4 plates and distribute the baby spinach. Drizzle olive oil and balsamic vinegar.
  6. Heat olive oil in a pan and fry the ocean perch (skin side down); then turn over and fry for 3-4 minutes in total. Add the chopped spring onions and tomatoes to the cous-cous and distribute the mixture onto the spinach.
  7. Place the ocean perch on top.