- fish fillets of white flesh fish like cod, orange roughy, red snapper are excellent fish to smoke
- 1 x 500 g
- fish fillets
- 5 x Tbsp
- brown sugar
- 4 X Tbsp
- olive oil, extra virgin
- 1 x tsp
- 1 x handful natural wood chips
- wok with lid
- heavy duty aluminium foil
- small metal cake rack
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.