Directions:

To make green tea, pour hot but not boiling water over tea bags and steep for five minutes. Use one tea bag for every cup of hot water. In a deep skillet, simmer green tea, ginger, garlic and onion for 10 minutes. Salt and pepper the fish, and place steaks gently into the poaching liquid. Adjust heat to a gentle simmer, and cook steaks 8-10 minutes until fish is slightly translucent. Remove fish. Serve with mayonnaise thinned with white wine vinegar and finely grated fresh ginger.