Preparation info

    • Difficulty

      Easy

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

This is a method of partial cooking and flavouring. When tea smoking fish, always choose an oily fish such as trout, salmon or mackerel. You can also tea smoke quail or chicken. The sugar in the recipe is to produce the smoke, which then carries the flavour of the tea and/or spices. Experiment with different types of teas. We use half Chinese pureh tea, for its flavour, and half y unn an tea as it has a higher tannin content and gives a good colour. You will need a large baking dish with a

Ingredients

Method