Due to MR ATMT having an allergy to any kind of seafood/fish, I very rarely prepare fish at home because it is a pain having to remember to be meticulous with separating anything that has had contact from the fish for fear of causing a reaction. He’d better not upset me!

I was lucky enough to be given a couple of freshly caught fish and decided I’d treat myself to cooking it  using the asian smoking method. I pretty much followed a recipe I found at Feasting at Home and it worked really well.

First up was to make some 5 spice blend to go in the marinade. That’s nice and easy.

Five Spice Recipe:
1 cinnamon stick
2 teaspoons whole cloves
2 teaspoons fennel seed
2 whole star anises
2 teaspoons peppercorns

Toast all in a skillet over medium heat until just fragrant, 1-2 mins only. Grind in a coffee grinder until smooth.


Then to make the marinade:

4 cloves garlic whole

3 Tblspns fresh ginger- sliced

2 tsp Five Spice (store bought or make your own… see below)

¼ Cup neutral oil

4 Tblspns soy sauce

2.5 Tblspns brown sugar

1 orange (¼ C fresh orange juice and zest, divided )

Put the whole lot into the blender and whizz until all smooth and processed. Place the fish into a container and cover with the marinade. I left mine overnight.

I dragged my Indian karahi out from under a pile of ‘stuff’ on the verandah to make the smoker. Lined the base with 4 sheets of foil, and added:

3 Tblspns of rice

2 Tblspns loose leaf black tea

2 Tblspns sugar

2 Dried red chilies

Stir these together to get an even mix, place a cake cooler over it ensuring there is some clearance between the smoking ingredients and the steamer or whatever you use.

IMG_6435 IMG_6439 IMG_6436

Put the marinated fish into your steamer, (I placed a bit of baking paper under them) put the lid on and place the wok over a fairly high heat until a good amount of smoke appears. Turn the heat down and continue for approx another 5 minutes, turn down again and then another 5 minutes. Fish should be cooked by now. It may have taken a bit longer for mine as I was cooking outside and the breeze was playing with the heat! I then placed it on the grill for the shortest time, just to colour the outside.

IMG_6441I made a little concerned that the smoke flavour may have been a bit on the strong side but it wasn’t. As Goldilocks would say, “It’s just right”.

I picked some lettuce, snow peas and thai basil and chives. Cut up a cucumber and tomato, making a stack piling everything on top of each other. I then placed pieces of the fish on top,  sprinkled with some chopped thai basil and chives  and then added a squeeze of lime juice. Some grilled sourdough that I had spread some feta cheese onto and it made the most beautiful lunch.

IMG_6442I took spoonfuls of the salad and placed it onto the bread and savoured every mouthful. It was delicious.

IMG_6449Now to VERY carefully clean up my trail of fishy stuff, unless of course Mr ATMT upsets me!



About fergie51

Sourdough baker, teacher, eater and student. Sustainable living advocate and passionate food grower. Conduct sourdough baking classes at my home and administrator of Facebook support page for Australian & New Zealand sourdough bakers.
This entry was posted in Bread, Cheese, India, Recipes, Recipes and tagged , , , , , . Bookmark the permalink.

4 Responses to Indulgence!

  1. This looks amazing! I have similar concerns as my husband and son are allergic to shrimp. So sad as I love them.


  2. I, too, have a shellfish allergic husband, but thankfully he can eat fish! You have made smoking fish seem so easy, all with readily available ingredients. I really must try this soon. I’ve been putting off experiments because I thought it required a lot of specialist equipment and those bespoke wood chips sold at high prices in fancy cook shops. Thank you!


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