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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.
- 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)
- Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt.
- Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight.
- Line wok with foil to prevent smoking material from sticking.
- Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking.
- Place a rack over the smoke.
- Remove fish from marinade, wipe and lay on rack.
- Cover with lid and seal as tightly as you can.
- Smoke for 3 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke.
- Allow fish to cool down with the wok.