Wok-smoked Fish

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Smoked fish will keep longer than ordinary cooked fish and is great in sandwiches or minced and mixed with a smooth cream cheese to make a great dip or....... you can just make it for dinner

Ingredients:

1-1/2 pounds firm white fish fillets, such as sea bass or red snapper, about 1/2-inch thick

marinade

2 teaspoons minced ginger

1/4 cup rice wine or dry sherry

3 tablespoons regular soy sauce

3 tablespoons dark soy sauce

2 teaspoons sugar

1/2 teaspoon chinese five-spice

1/2 teaspoon ground toasted sichuan peppercorns

smoking mixture

1/2cup packed brown sugar

1/3 cup uncooked long-grain rice

1/3 cup black or oolong tea leaves

Directions:

1. Cut fish crosswise to make 3-inch square pieces.
2. Combine marinade ingredients in a bowl.
3. Add fish ensuring it's evenly coated.
4. Let stand for 10 minutes.
5. Combine smoking mixture ingredients and spread evenly in a foil-lined wok.
6. Set a round cake rack over smoking mixture.
7. Place fish on rack and place wok over high heat.
8. When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.
9. Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold,

By RecipeOfHealth.com