Indulgence!

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.

IMG_6422IMG_6428

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!

 

 

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.

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  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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