Name: Tea-Smoked Trout
Yield: Makes 2 fillets; serves 4–6 with crackers
Ingredients: Freshly ground pepper, ¼ teaspoon; Loose-leaf green tea, ¾ teaspoon; Uncooked jasmine rice, ¼ cup (1¾ oz/50 g); Brown sugar, 2 tablespoons; Sea salt, 1 teaspoon; Trout, one 12–14 oz (375–440 g), cleaned and head removed

Preparation info

Makes 2 fillets; serves
4–6
with crackers

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

There’s no need to invest in a pricey outdoor smoker to make your own smoked fish. A carbon-steel wok, a round cooling rack, and your stove top will do the job. A mixture of jasmine rice and loose-leaf green tea adds a subtle herbal note to the fish.

Ingredients

Trout, one 12–14 oz (375–440 g), cleaned and head removed
Brown sugar,

Fish course
Pescatarian
Gluten-free

Method

Working from the cavity side, cut the fish in half lengthwise down the center, leaving the spine and bones attached to the fillets. Rub the fleshy side of the fish with 1 tablespoon of the sugar and the salt and pepper. Set aside for 10 minutes.

Set a round stainless-steel cooling rack to fi

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