Welcome to January 2005—a month that’s a study in contrasts. Traditionally, it is all about fresh starts. We’re revved up for a new year, filled with energetic resolve, busy setting plans in motion. On the other hand, there’s a certain post-holiday let-down, especially when the rains kick in and the chill clings to the bones. We can feel as bedraggled as a discarded Christmas tree, wanting only to curl up and do nothing.

Motion and inaction. Productivity and recuperation. Here at L’Amyx, we understand this yo-yo experience, the black-and-white of the new year, the yin/yang spirit of the month. We want to help you along when you’re ‘rarin’ to go’ or ready to drop. From our featured teas and gift sets to our month-long art show and musical Wednesday nights, we’re offering things stimulating and soothing. A way to celebrate the season, and balance the senses.

So come in. Sit down. Find your rhythm. And your tea.
You’ll find yourself…
in good company.

Tea Recipe: Tea-Steamed Sea Bass
-Sue Worthman

• 1-1/2 lbs sea bass fillets or other firm white fish, rinsed and patted dry
• salt and pepper
• 4 dried shiitake mushrooms
• 2 cloves garlic, finely sliced
• 1 small bunch scallions, cut into 1 inch pieces
• 1” fresh ginger root, sliced into thin rounds
• 1 T. shaosing (rice cooking wine) or good dry sherry
• 1/4 c. brewed Lapsang Souchong tea
• cilantro sprigs for garnish

• 2 Tbs. soy sauce or tamari (can use low-salt versions)
• 1 Tbs. toasted sesame oil
• 3/4 tsp. grated fresh ginger
• 3 Tbs. unseasoned brown rice wine vinegar
• 2-3 cloves minced garlic
• 1/2 tsp. sugar (optional)
• 2 Tbs. brewed Lapsang Souchong tea

1. Prepare sauce by combining all ingredients in small saucepan. Bring to a boil, and simmer 10-15 minutes. Set aside.
2. In a small bowl, soak mushrooms in 1/4 cup cold water for 30 minutes or until softened. Drain and squeeze dry. Reserve mushroom liquid for steaming fish. Cut off and discard stems and thinly slice the caps.
3. Make thin cuts in the fillets, and lightly salt & pepper.
4. Place bamboo steamer in a wok. (Or use rack set in skillet.) Add tea, reserved mushroom liquid and water to depth of 1 inch.
5. Line steamer basket (or oven proof plate if using rack) with half of the scallions, mushrooms, garlic and ginger slices. Place fillets over the scallion mixture. Sprinkle fillets with remaining mushrooms, garlic and ginger. Drizzle with rice wine.
6. Cover and steam 10-15 minutes on high heat, or until fish flakes. While fish steams, reheat sauce.
7. When done, drain any liquid off fish. Pour small amount of sauce over each portion, sprinkle with remaining scallions and garnish with cilantro. Serve immediately.