Tea Smoked Snapper Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Luga snapper fillet, (about
6 Cloves: garlic, crushed
-1: lb),
Marinade:,
6 tbsp: Chinese black tea leaves,
2 cup: Iced water,
6: Star anise,
6 tbsp: Soy sauce,
3: Cinnamon sticks,
1 tbsp: Sugar,
20 Cloves: ,
1/2 cup: Ginger juice, see below
6 tbsp: Raw rice,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp