This is one of those lazy posts that I’ve had sitting in my drafts folder for about 2 months now. I have lots of others too, in various forms of shabbiness that will hopefully one day see the light of day. This however sparked an interest in smoking (insert joke about which end of the fish do you light) in general that has opened up a whole new world.
Since realising how easy it is to do some casual smoking at home with nothing more than a gas burner, a wok, and a steamer of some description, I’ve turned my hand to many different things. Smoking onions, garlic, capsicum, and soon plan to get a slab of beef brisket in there and made some home made pastrami.
Fish though, are a great thing to smoke. It’s been done throughout the years to cook and preserve food in lots of different cultures, and adds a richness of flavour that works so well. Trout I think is one of the best fish to smoke, and these rainbow trout I picked up at Kailis in Leederville are great value too, at around $12 per kilo.
Incidentally, if you’re after smoking wood, I just happen to know a guy (aka Dad) who has a business selling saw dust and wood chips for smoking, and if you were after serious quantities you should get in touch
Without further ado: here’s the technique – possibly also called Hunan Style – Tea Smoked Trout.
Recipe: Tea Smoked Trout
What you Need:
- 2 x whole rainbow trout
1 cup jasmin tea leaves
1 cup white rice
1 cup brown sugar
How I Made Mine
- Dry the fish thoroughly with absorbent paper, and then rub salt all over each of them. Leave the skin on, and the fish intact, as this will provide a barrier for the smoke, and is easy to discard afterwards.
Find a deep wok, and in the bottom put down a few layers of aluminium foil.
In a bowl, mix together the tea leaves, rice, and brown sugar, and then place the mixture onto the foil in the centre of the wok.
Place the wok over heat and wait for the tea to start to smoke.
If you have steamer inserts for the wok, then put them in and lay the fish on top and cover the top.
I had a bamboo steamer, so I lined the edge of it with more foil and positioned it on top of my pan, then put the fish inside and closed the lid.
Smoke the fish for around 15 – 20 mins or until it’s starting to turn a golden brown colour.
Take the fish out of the smoker and let it rest, then carefully remove the skin and flake the flesh away from the meat, being sure to get rid of the small bones at the edge.
Smoosh the smoked trout onto bread with some good butter and enjoy.
Oh, and if you’re a vegan, don’t leave comments about how much more beautiful this fish would be if it were swimming free. Do I come to your blog and leave snide comments about tofu and wheatgrass and how plants have feelings ? No, no I do not.