This is a delight and takes about five minutes to cook!
I made it with tuna and it works with any white fish and salmon as well.
For one tuna steak
1- Boil water in a deep and wide pan. When it is fully boiling turn off the fire and add some fresh ginger root roughly cut and a bag of green tea (or loose green tea in a tea ball). Close the lid and let it stand for about 20 minutes. Cook the rice in the meantime, if you will be serving some.
2- Cut the fish in cubes while you put the fire back on and let the water return to a boil. Remember to take away the tea bag or ball!
3- Place the fish cubes in the boiling tea and let it cook not more than 5 minutes, so that the fish remains tender and juicy.
4- Place the fish drained in a bowl and mix with fresh mango, some lime juice and fresh cilantro.
Serve accompanied with white rice. Here, I served it with Basmati rice cooked with raisins, and topped with Saffron tainted rice and barbaries.