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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.
Units: US | Metric
Serving Size: 1 (223 g)
Servings Per Recipe: 8
The following items or measurements are not included:
white wine vinegar
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