INGREDIENTS
19 ounces cod filets
½ teaspoon sea salt
2 teaspoons rice wine or sherry
2 teaspoons soy sauce
1 tablespoon olive oil
1 slice ginger, the size of a quarter, minced
1 scallion, cut into ½" pieces
Smoking Mix
⅓ cup brown sugar
⅓ cup uncooked rice
¼ cup oolong tea leaves
¼ cup cherry wood chips
3 slices ginger
2 star anise
DIRECTIONS
- In a large bowl, mix together sea salt, rice wine and soy sauce. Add cod filets and toss well to coat all the pieces. 15-20 minutes.
- Heat oil in a large non-stick skillet. Add ginger and scallion and saute until fragrant, 2-3 minutes; remove ginger and scallion from skillet. Place fish slices in pan and brown lightly on both sides Remove to a plate.
- Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place an oiled cake rack over smoking ingredients and arrange fish on the rack. Turn heat to high, and once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove fish from rack carefully.
Source : Jeanette's Healthy Living
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