Fish for tea
Use loose tea to smoke fish and delight your guests. This recipe is very simple yet really delicious!
- 2-3 fillets of fish or an equivalent amount of seafood. Salmon, trout, prawns, mussels, calamari or oysters are all great candidates for smoking. For an equally effective vegetarian option, try tofu, tomatoes or mushrooms
- 1 or 2 cups of InNature tea
- A teaspoon of each spice (such as star anise, cinnamon sticks, cardamom pods and citrus rind)
- 1 or 2 cups of dried rice
Using loose tea to smoke fish and seafood is a very easy way to bring adventure to your cooking. The food cooks as it smokes, so this is a quick dish to pull together. This method can take a lot of experimentation with different tea flavours and spices.
- Then line a medium-sized wok with four generous layers of kitchen foil. Fold the surplus foil over the lip of the wok – it will come in handy later to act as a lid.
- Place your mixture, comprising the tea, rice and all additional spices, in the bottom of the wok. Make sure there is some depth to the mixture.
- Balance either a wire rack or an oiled wooden steamer about 5cm above the mixture, leaving room for smoke to circulate in the wok.
- Place your fish, seafood or vegetables on the rack and fold the foil edges over. If you are using a bamboo steamer, put the lid on.
- Cook on a medium heat for about 10 minutes, and set aside for 5 minutes to rest. Serve with a salsa or accompaniment of your choice.