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Stove-top Smoked Fish

by on February 5, 2015
 

I love the fact that I can smoke fish anything at home, with tea, or coals or with an incense mix my sister brought back from Dubai for me yonks ago and long before my trip.

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It’s a fairly simple process with no special equipment required.

All you need are:

  • Smoking mix – homemade or store-bought
  • Foil paper
  • Preferred – a rack
  • Pot/ Pan with a lid which fits snugly

Before you begin, ensure you do this in a well-ventilated area

Step 1: Prep the ‘meat’ – fish, chicken, tofu are all game

I used fresh fish in this recipe – thank you ChiO for your question.  

You can use par-cooked meats but watch so you don’t over-cook. 

I like to debone my fish prior to smoking and this is quiet easy with mackerel – today’s choice.

I split it down the centre, lay it on its side and gently put my fingers underneath the centre bone.

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Then, gently – sharp things and all, I wriggle it loose, and off the flesh.

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A snip at the head and we are mostly bone free.

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Step 2: Season

In this case, I used a combination of coriander seeds and black peppercorns with salt

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Season the fish – both inside and out.

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Step 3: Set up smoker

Line a pan with two or more layers of aluminum foil. Add 1 – 2 cups of the smoking mix, to create a bed, an inch or so thick. Place your rack on the mix and set the lid to seal

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Light the stovetop and let smoke for 3 – 5 minutes. Remove lid and set fish on the rack. Replace lid and leaving fire on medium, let smoke for 12 – 15 minutes.

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Turn heat to low and check on fish. The skin should be golden and the flesh cooked through in the thickest part.

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Remove from heat and turn off stove top.

Discard burnt smoking mix.

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Serve fish as you will. In my case, atop a delicious cassava and coconut salad. Yum.

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Easy as pie. And delicious to boot.

Are you a smoked fish fan? It also works a treat with chicken, particularly the breasts,… and duck.