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ADVICE
Smoked Fish with Wasabi Cream and Pickled Ginger Relish
The day before we smoke our fish portions we liberally sprinkle them with salt and brown sugar, leaving them for 24 hours in the fridgeWe rinse them off and then smoked them – this part is optional.
Four portions of fish of an even size and thickness.
Smoking mixture- 200g brown sugar
- 200g black tea
- 6 cinnamon sticks, broken up
Line a wok or bedourie large enough to hold your fish portions with foil. Sprinkle the smoking ingredients over the foil.
Place your pan or wok over low heat until it begins to smoke. Put a wire rack in the pan and place the fish on top and cover with more foil. Smoke over low heat until the fish is cooked – approximately 15 to 20 minutes.
Wasabi cream- 2tbsp wasabi paste
- 250mL sour cream or plain yoghurt
- salt and pepper
Mix ingredients together and allow to stand for 30 minutes before serving. Drizzle over the fish or serve on the side.
Pickled ginger relish
- 2 tomatoes, seeds removed and finely diced
- ½ large continental cucumber, finely diced
- 1 red onion, finely diced
- 2tbsp chopped pickled ginger
- 2tbsp wine vinegar or mirin
- 2tbsp olive oil
- 2tbsp of chopped coriander leaves salt and pepper
Mix ingredients and allow to stand for 30 minutes before seasoning with salt and pepper and serving with fish. Serves 4.
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Written byAnthony McDonald
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Please see our Editorial Guidelines & Code of Ethics (including for more information about sponsored content and paid events). The information published on this website is of a general nature only and doesn’t consider your particular circumstances or needs.
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