Tea smoked snapper
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Luga snapper fillet (about 1 lb) | |
| 6 | tablespoons | Chinese black tea leaves |
| 6 | Star anise | |
| 3 | Cinnamon sticks | |
| 20 | Cloves | |
| 6 | tablespoons | Raw rice |
| 6 | Cloves garlic, crushed | |
| Marinade: | ||
| 2 | cups | Iced water |
| 6 | tablespoons | Soy sauce |
| 1 | tablespoon | Sugar |
| ½ | cup | Ginger juice (see below) |
| 2 | tablespoons | 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.