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Fresh Living Network
Smoked fish

Smoked fish

Smoke a whole fish for 20 minutes per 750g.
4
RECIPE TYPE:Mains
 
Method

Smokin' basics:

  • When using whole fish (or large meat portions), slash flesh to allow the smokey flavour to penetrate
  • Always lay fish (or meat) on a rack to allow smoke to circulate. This flavours it evenly all over.
  • Make sure your coals are at the right temperature to avoid over/under cooking
  • When smoking large fish (or joints of meat), make sure you have extra hot coals on hand to add when the fire cools down
  • Get the amount of smoke correct by adjusting the amount of wood shavings


What you need to smoke a fish:

  • Deep roasting tray with a roasting rack that fits on top
  • Heavy foil, for covering pan
  • Wood shavings


Method:

  • Line roasting tray with foil and scatter over 125ml wood shavings and cover with roasting rack
  • Cut 4-5 deep slits into the sides of each fish
  • Rub with olive oil and season. Place fish on top of rack.
  • Cover roasting tray with foil. Tightly seal edges.
  • Place tray over medium-hot coals and braai for 20-25 minutes, or until tender and cooked through
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