Wok Smoked Fish

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Firm white fish fillets, abt 1/2" thk
		= (such as sea bass or red snapper)
		Marinade
2 teaspoons	10ml	Minced ginger
1/4 cup	59ml	Rice wine or dry sherry
3 tablespoons	45ml	Regular soy sauce
3 tablespoons	45ml	Dark soy sauce
1/2 teaspoon	2.5ml	Liquid smoke - (optional)
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Chinese five-spice
1/2 teaspoon	2.5ml	Ground toasted Sichuan peppercorns
		Smoking Mixture
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1/3 cup	53g / 1.9oz	Uncooked long-grain rice
1/3 cup	13g / 0.5oz	Black or oolong tea leaves
		Garnish
		Julienned honeydew melon
		Julienned cantaloupe

Recipe Instructions

Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.

Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.

When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.

Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.

This recipe yields ?? servings.

Source:
http://www.sallys-place.com/studio/yan.htm

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