Tea smoked snapper

6 servings

Ingredients

Quantity Ingredient
1 Luga snapper fillet (about 1 lb)
6 tablespoons Chinese black tea leaves
6 Star anise
3 Cinnamon sticks
20 Cloves
6 tablespoons Raw rice
6 Cloves garlic, crushed
Marinade:
2 cups Iced water
6 tablespoons Soy sauce
1 tablespoon Sugar
½ cup Ginger juice (see below)
2 tablespoons Salt

Directions

Mix the marinade, put in the fish and leave for about 3 hours. Remove from the marinade, drain, dry with paper towels and set aside. Heat a wok over a low fire and put in the remaining ingredients. Put the fish on a wire grill or round bamboo rack inside the wok, at least 5cm above the smoking ingredients. Cover the wok and smoke over a low fire for 15-20 minutes, until the fish has turned brown and is cooked through.

Slice and serve either hot or cold with a tangy pickle of Chinese cab- bage.

Ginger juice: Peel 125 g fresh young ginger, cut into chunks and place in a food processor. Add 5 tablespoons of water and process until smooth. Pour contents into a fine sieve or into a piece of clean, fine cloth. Squeeze to extract the fresh tasting, peppery ginger juice.

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