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.
Then, gently – sharp things and all, I wriggle it loose, and off the flesh.
A snip at the head and we are mostly bone free.
Step 2: Season
In this case, I used a combination of coriander seeds and black peppercorns with salt
Season the fish – both inside and out.
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
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.
Turn heat to low and check on fish. The skin should be golden and the flesh cooked through in the thickest part.
Remove from heat and turn off stove top.
Discard burnt smoking mix.
Serve fish as you will. In my case, atop a delicious cassava and coconut salad. Yum.
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.