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Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

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 Nutrition

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.