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+--- Thread: Wok-Smoked Fish (/showthread.php?tid=299052)
Wok-Smoked Fish - tubeN2 - 01-07-2007
[ul][li]1-1/2 pounds firm white fish fillets, such as sea bass or red snapper, about 1/2-inch thick [/li][/ul]
Marinade [ul] [li]2 teaspoons minced ginger [li]1/4 cup rice wine or dry sherry [li]3 tablespoons regular soy sauce [li]3 tablespoons dark soy sauce [li]1/2 teaspoon liquid smoke (optional) [li]2 teaspoons sugar [li]1/2 teaspoon Chinese five-spice [li]1/2 teaspoon ground toasted Sichuan peppercorns [/li][/ul]
Smoking Mixture [ul] [li]1/2cup packed brown sugar [li]1/3 cup uncooked long-grain rice [li]1/3 cup black or oolong tea leaves [li]Julienned honeydew melon and cantaloupe for garnish [/li][/ul]
Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.
Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.
When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.
Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.
Makes 4 servings