serves
4-6
prep
15 minutes
cook
50 minutes
serves
4-6
people
preparation
15
minutes
cooking
50
minutes
Ingredients
- 1 kg (2 lb 3 oz) yellowtail kingfish fillet, skin on
- olive oil spray, to oil the cooking racks
Brine
- 400 g (14 oz) salt
- 200 g (7 oz) dark brown sugar
- 2 litres (68 fl oz/8 cups) water
You will need a portable fish smoker, some methylated spirits and a heaped tablespoon of European oak woodchips – or other hardwood timber chips – but ensure they have been dried out.
Instructions
To make the brine, mix the salt, sugar and water in a large container. Place the fish fillet in the brine and leave for an hour. (This will add flavour and keep the fish moist.)
Wash the brine off the fish fillet and dry well with a paper towel. (This will help to develop the tacky pellicle to which the smoke will adhere.) (See Note)
In a portable fish smoker, half-fill the burners with methylated spirits and light them. In the bottom of the portable fish smoker pan, spread a heaped tablespoon of oak woodchips.
Place the tray above the wood (the smoke will infuse around the sides of the tray).
Then place an oiled cooking rack over the top of the tray.
Place the fish fillets on the rack skin-side down. Cover with the lid and wait for 45–50 minutes.
Keep the smoke ventilator on your portable smoker open (otherwise, the smoke stays in the smoker and gets acrid).
You can check the temperature with a food thermometer: 55–60°C (130–140°F) in the thickest part of the fillet is optimum.
Once ready, serve with rye bread and a crisp salad.
This smoked fish can be kept for 2–3 days in the refrigerator.
Note
• Stan likes to use a portable ‘fisherman’s smoker’ for this recipe.
• Pellicle is a skin or film on the surface of meat, fish or poultry that assists with the smoking process.
Recipe from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55). Photography by Toufic Charabati.
starts Thursday 7 January 2016 at 8pm on SBS. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
