Tea-smoked Fish Fillets

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

Smoking food—especially duck or pork—over a mixture of tea leaves is a popular method of preparing and preserving food in the western Yunnan and Sichuan provinces of China. This excellent Singapore adaptation makes use of the abundant supply of local seafood.


  • 600 g ( lbs) seabass or other firm white fish fillet like snapper or garoupa
  • Fennel sprigs, to garnish (optional)


  1. Combine the Marinade ingredients in a bowl until the salt and sugar are completely dissolved. Drizzle the Marinade over the fish fillet and set aside for 3 hours. Then drain the fish, pat dry with paper towels and set aside.
  2. Heat a wok over low heat and add the Smoking Mix. Place the fish on a wire grill or round bamboo rack inside the wok at least