|Garlic||1 Clove (5 gm), crushed|
|Trout||8 Ounce (250 Grams)|
|Soy sauce||3 Tablespoon|
|Chopped onion||2 Teaspoon|
|Szechwan pepper||1 Teaspoon|
|Grated ginger||2 Teaspoon|
|Indian tea||2 Ounce (60 Grams)|
|Sugar||2 Ounce (60 Grams)|
Clean the fish and score the sides.
Leave on the head and tail.
Marinate overnight, turning from time to time.
Line a flat-bottomed roasting tin with tinfoil, and put the tea and sugar on it.
Place the tin in the oven, heated to 210°C 425°F/Gas 7.
When the mixture is smoking vigorously, place the fish on an oiled rack over the smoking mixture.
Reduce the oven to 190°C, 375°F/Gas 5 and smoke for 20 minutes.