Tea-Smoked Fish
Photography by Becky Nunes.
Serves: 4-6
INGREDIENTS
600 grams firm white fish fillets skinned, about 2 cm thick eg. kingfish
Marinade
1 tablespoon soy sauce
1 tablespoon olive oil
3 tablespoons brown sugar
3 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon freshly ground black pepper
Smoking Mix
1 cup rice
½ cup brown sugar
1 tablespoon fragrant black loose leaf tea
METHOD
Fish: Combine the marinade ingredients to make a thick paste and spread over the top of the fish only.
Smoking: Put the rice in the base of the smoker then sprinkle over the sugar and then the tea. Place the fish on a rack in the smoker or foil-lined wok. Heat the smoker, uncovered, over a moderate heat until the mixture starts to smoke. Reduce the heat to medium, cover tightly and smoke for 10-15 minutes or until the flesh starts to flake. Remove and leave for 5 minutes before uncovering.
To serve: Place the fish on a serving platter and accompany with mayonnaise, lemon wedges, cornichons and rye bread.
All these recipes have been tested in a wok on a gas stove-top. A 33 cm non-stick perforated pizza pan fits into most standard sized woks and is the perfect surface on which to smoke. The quantity of chips used for smoking would be greater if using a larger style smoking box.
Follow the instructions provided for each type of smoker.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.