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Author Notes: Imagine the horrific looks on your friends faces when you mention your'e started smoking. Add the word 'Fish' and watch their eyes pop wide open in anticipation!
Hot smoking Fish at home in a wok on the stove adds another awsome method of cooking.
In the home method,fish is cooked in an enclosed wok over heat,but with natural wood chips or even better with wood from fruit trees to give fish a light citrus smoky flavour.
At home I use a large wok lined with heavy duty aluminium foil and a small metal cake - rack as my smoker. Line the wok with foil and add a small handful of natural wood chips on the bottom,put the cake - rack over the wood chips.Place fish on the cake rack in the wok,cover with the foil and put a close fitting lid and place over high heat until you can smell smoke.Turn the heat to medium and let fish smoke for 10 to 12 minutes until just cooked through or fish flakes.
Remove fish from wok,turn it on a platter and serve hot or at room temperature.
Home smoked fish-I use fillets of white flesh....New Zealand black cod and snapper are excellent fish to smoke. —Mikes Kitchen
- 500 gm 1 x filleted fish
- 5 tablespoons brown sugar
- 4 tablespoons good, olive oil
- 1 teaspoon sea salt
- 1 handful natural wood chips
- Mix the brown sugar, olive oil and salt in a glass mixing bowl, making a thick paste.
- Spread the paste over the flesh sides of the fillets, using your hands.
- Allow the fillets to marinate for about 15 minutes, before you commence smoking them.