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Smoked Fish

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Ingredients
  Garlic 1 Clove (5 gm), crushed
  Trout 8 Ounce (250 Grams)
For marinade
  Soy sauce 3 Tablespoon
  Sherry 2 Teaspoon
  Chopped onion 2 Teaspoon
  Szechwan pepper 1 Teaspoon
  Grated ginger 2 Teaspoon
  Indian tea 2 Ounce (60 Grams)
  Sugar 2 Ounce (60 Grams)
Directions

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.
Eat cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Smoking
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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