• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Smoked Fish

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 Fish
  • 1 ts Salt
  • 1 tb Sherry
  • 1 tb Soy sauce
  • 1 sl Fresh ginger root
  • 3 tb Oil
  • 3 tb Brown sugar


1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3
by 4 inches.

2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.
Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.

3. Heat oil. Add ginger and scallion; brown lightly and discard. Add
fish and brown lightly, then remove from pan.

4. Line a heavy pan with foil for smoking fish and sprinkle with brown
sugar (see "HOW-TO SECTION"). Smoke fish 5 minutes.

5. Turn off heat and slowly open foil wrapping. Let smoke escape
gradually. Then turn fish slices over and repeat smoking process. (If sugar
is burned, remove it, and add 1 tablespoon fresh brown sugar.) Serve cold.

NOTE: This dish may be made with carp, scup, butterfish or white fish.
It will keep, refrigerated, for several days.

VARlATIONS : In step 3, steam the fish 15 minutes instead of browning

In step 4, add with the sugar, 2 tablespoons of used black tea leaves.

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