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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This recipe evolved from my Wok smoking of other fish and chicken and I used herbs and spices to suit whatever I'm smoking. I use a large electric Wok for this job but you could equally well use a covered barbecue. The tea gives a delicate flavour to the fish; I use Earl Grey, but Green tea is good too - delicious. The fish will keep for several days in the fidge but mine never lasts long enough. Ingredients:
1 kg fresh salmon or 1 kg sea trout, in fillets or steaks,boned but skin on |
1/4 cup brown sugar |
1/4 cup white wine vinegar |
1/2 cup water |
1 teaspoon dried dill leaves or 1/4 teaspoon dill seed |
1 teaspoon black pepper, ground in mortar and pestle with |
2 dried kaffir lime leaves or 1 finely sliced fresh kaffir lime leaf |
1 teaspoon sea salt |
2 cups rice, any kind. |
1 cup brown sugar |
1 cup tea leaves (earl gray, formosa, green tea or whatever you have) |
Directions:
1. Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt.
2. Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight.
3. Line wok with foil to prevent smoking material from sticking.
4. Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking.
5. Place a rack over the smoke.
6. Remove fish from marinade, wipe and lay on rack.
7. Cover with lid and seal as tightly as you can.
8. Smoke for 3 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke.
9. Allow fish to cool down with the wok.
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