Tea Smoked Halibut
150g halibut
2 tablespoons rice
1 tablespoon brown sugar
2 teaspoons loose tea
Line the base of a wok with some aluminium foil. DO NOT USE A NON STICK WOK - you will ruin it! Add a couple of tablespoons of rice, a tablespoon of sugar, a couple of teaspoons of tea (any sort) to the bottom of the wok. You can also add other aromatics - star anise is nice for example. All this stuff is going to burn and produce the smoke, so no worries about calories. I used Jackson's of Piccadilly "Russian Caravan" tea here, which is very aromatic & was really nice.
Place a rack in the wok over the smoking ingredients and place the fish on the rack. Cover the wok. If the lid is not a tight fit, use some wet paper towels to seal the cover, so the smoke won't escape.
Place over low heat and leave for about 20 minutes (this is sufficient for a fillet of about 1" thickness).
Allow to cool and EAT!
with
Thai Noodle Salad
40g Chinese egg noodles
60g mange tout, blanched in boiling hot water for 2 minutes
60g baby corn, steamed tender
100g yellow pepper, sliced
70g spring onions, sliced
Toss all ingredients together.
Make a dressing of:
juice of 1 lime
1 tablespoon Thai fish sauce
3 tablespoons Thai oyster sauce
1 teaspoon sugar
2-3 cloves garlic, crushed
1 red chilli, slivered (or to taste)
Pour over salad ingredients and mix gently but thoroughly.
Line a plate with mixed leaves. Pile noodle salad on top and serve with tea smoked halibut fillet .
Calories (kcal) 328.2
Carbohydrate (g) 29.9
Protein (g) 42.0
Fat (g) 4.7
Fibre (g) 7.6
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