Recipe

Wok-smoked Fish Recipe

	Capedread / All my dishes 1 year, 2 months ago 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 Prep:15m Cook:13m Servings:6	Capedread
	oriental easy

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Fans

juels

brianna

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

Cut fish crosswise to make 3-inch square pieces.

Combine marinade ingredients in a bowl.

Add fish ensuring it's evenly coated.

Let stand for 10 minutes.

Combine smoking mixture ingredients and spread evenly in a foil-lined wok.

Set a round cake rack over smoking mixture.

Place fish on rack and place wok over high heat.

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.

Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold,

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Comments

juels 1 year ago said:
OMG,this is soooo awesome!!! I love smoked fish and never heard of smoking it this way before. I thought you needed a real smoker, which I don't have. So glad i stopped by this one!

brianna 6 months ago said:
I've never heard of smoking this way either but I'm sure going to try this fabulous recipe. Thanks & 5 forks

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