Try this interesting technique of cooking trout by using the smoke of sugar rice and tea. Serve with a Chinese-style fruit and vegetable salad.
Yield
4 Servings
Prep Time
20mins
Cook Time
15mins
Difficulty Level
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Try this interesting technique of cooking trout by using the smoke of sugar rice and tea. Serve with a Chinese-style fruit and vegetable salad.

Ingredients

  • 350 g ocean trout fillet, pin-boned, skin on (you can also use salmon)
  • ½ cup caster sugar
  • 1 tsp salt
  • ½ cup jasmine rice
  • ¼ orange pekoe tea leaves
  • Lime wedges, to serve

Salad

  • 1 bunch baby pak choy, shredded
  • 1 bunch radish, trimmed, sliced
  • 1 green apple, cored, thinly sliced
  • 1 cucumber, sliced into ribbons
  • 2 tbsps extra-virgin oil
  • 1 tbsp rice-wine vinegar
  • 2 tsps soy sauce
  • 1 tsp brown sugar
01.

Sprinkle trout with 1 tsp each sugar and salt. Set aside 10 mins.

02.

Line wok with two layers foil. In a bowl, combine remaining sugar rice and tea. Add to wok. Cover loosely with foil and a tight ñ fitting lid. Heat on medium 8-10 mins until starting to smoke (see tip).

03.

Place trout skin-side down on a small wire rack over wok. Put lid on. Smoke 12-15 mins until opaque.

04.

SALAD: In a bowl, combine pak choy, radish, apple and cucumber. In a jug, whisk remaining ingredients. Season.

05.

Flake trout over salad, drizzle with dressing and serve with lime wedges.

TIP: When smoking fish, be careful not to have the heat up too high as the sugar can burn.

Photo: Rob Shaw/Bauer

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