Smoked Fish Recipe
Ingredients
| Trout | 250 Gram | |
| Soy sauce | 3 Tablespoon (Marinade:) | |
| Sherry | 2 Teaspoon (Marinade:) | |
| Garlic | 1 Clove (5gm), crushed (Marinade:) | |
| Onion | 2 Teaspoon, chopped (Marinade:) | |
| Szechwan pepper | 1 Teaspoon (Marinade:) | |
| Ginger | 2 Teaspoon, grated (Marinade:) | |
| Tea | 60 Gram (Marinade:) | |
| Sugar | 60 Gram (Marinade:) |
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.
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.
Chef
