Smoked fish is the perfect way to add a depth of flavor to your dish you didn’t know was missing!
- 1 Fish
- 1 teaspoon Salt
- 1 tablespoon Sherry
- 1 tablespoon Soy sauce
- 1 slc Fresh ginger root
- 3 tablespoons Oil
- 3 tablespoons Brown sugar
- Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.
- Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.
- Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.
- Heat oil. Add ginger and scallion; brown lightly and discard. Add fish and brown lightly, then remove from pan.
- Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see “HOW-TO SECTION”). Smoke fish 5 minutes.
- Turn off heat and slowly open foil wrapping. Let smoke escape gradually. Then turn fish slices over and repeat smoking process. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold.
- NOTE: This dish may be made with carp, scup, butterfish or white fish.
- It will keep, refrigerated, for several days.
- VARlATIONS : In step 3, steam the fish 15 minutes instead of browning it.
- In step 4, add with the sugar, 2 tablespoons of used black tea leaves.