6 February 2012

TEA-SMOKED KAHAWAI FILLETS

Kahawai, with its almost meaty texture is perfect for smoking. Be sure to bleed the fish as soon as it is caught and eat while it’s still warm from the smoker. Use ponzu, a citrusy soy sauce, that’s available from some supermarkets and Asian food stores.

• 1kg-2kg medium sized kahawai, skinned and filleted
• 3 tbsps ponzu sauce
• 2 tbsps brown sugar
• 1 tsp freshly ground black pepper
• 3 tbsps aromatic tea (Earl Grey or similar)

Rub the fillets with the ponzu and sugar and leave to stand for 30 minutes. Place the tea on the base of a smoker, and put the marinated fish on the smoker’s rack over the tea. Light the meth burner under the smoker and leave for 10 minutes as the fish smokes. Alternatively you can do this process in a wok on the stove top, by placing the tea in the base of the wok and putting the marinated fish in a steamer over the top. Place over the gas flame and allow to smoke over heat for 8-10 minutes. Serve the fish immediately with mayonnaise, lemon or lime wedges, thinly sliced onion rings and crackers or fresh wholemeal bread. Serves 4 to 6 as an appetiser.