Dinner tonight was Tea-Smoked Yellowtail Fish.
I was watching Food Trip with Todd English on the Asia Food Channel and Todd was preparing a meal of tea smoked fishes. It looked simple enough and without much fuss. I decided to try it for dinner and so popped over to the supermarket for the fishes. I chose two Yellowtail Fish, each about 22cm long and here is how it is made:
Tea-Smoked YellowTail Fish
2 yellowtail fish (each about 22cm long)
100gm Demerara sugar
100gm rice grains (dry, unwashed)
Salt & black pepper
1) Pat dry the fish and season with salt and pepper both inside and outside. Set aside.
2) Prepare the smoking mix by combining the Demerara sugar, tea leaves and rice grain together.
3) Place a heavy pan over high heat and lay large piece of aluminium foil to cover the entire base of the pan all the way up to the sides.
4) Pour the smoking mix onto the foil and spread it out well.
5) Place another piece of foil over the smoking mix and drizzle with olive oil and place the fish ontop. Drizzle with more olive oil.
6) Cover pan tightly with the lid and smoke the fish over high heat for 15-17 minutes.
7) Test with a chopstick for doneness. Serve fish with a wedge of lemon and some sauteed or roasted vegetables.
Although the smoke has permeated into the flesh, the fish was still moist and flaky, almost like a steamed fish but with a hint of smokiness.
This is how the smoking mix looks like after the heat treatment. Do not attempt to do this fish without laying the pan with alumimium foil otherwise your pan will be ruined.