Recipe
PRE TIME: 30 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 2 hr
2 SERVING
Ingredients:
  • 2 count Fresh red snapper skin-on fish fillets, scaled and scored
  • 1 tbsp. Ginger, minced
  • 1 tbsp. Garlic, minced
  • 1 tbsp. Green onion, minced
  • 0.5 tbsp. Galangal, minced
  • 1 tbsp. Shallot, minced
  • 1 tbsp. Lemongrass, minced
  • 0.5 tbsp. Turmeric, minced
  • 1 tbsp. Cilantro roots, finely chopped
  • 1 tbsp. Fish sauce
  • 1 tsp. Sea salt
  • 1 tsp. Black pepper, coarsely ground
  • 1 tbsp. Brown sugar
  • 1 bunch Baby mustard leaves
  • 1 count The whole cucumber sliced
  • 10 count Pickled shallots sliced
  • 1 count Carrot julienned
Directions:
Step 1
Step 1
1
Mixing the spices: Add minced shallots, ginger, lemongrass, galangal, garlic, turmeric, season with salt, pepper, and sugar. Add in some fish sauce and mix well.
Step 2
Step 2
2
Marinating fish fillet: Massage the spice mixture on all sides of the fish fillet and let it marinate for about 15 minutes
Step 3
Step 3
3
Smoking fish fillet: Have a smoker ready at the temperature of 60-65°C. Put some coconut pulp in the fire for fragrance. Smoke the fish fillet in the smoker with the lid on for about 1 ½ hour until the fish is cooked and the surface is dry.
Step 4
Step 4
4
Making a salad: For the side dish, have some fresh baby mustard leaves in a mixing bowl. Add sliced cucumbers and sliced shallot. Mix the ingredients together with the above dipping sauce.
Step 5
Step 5
5
Plating: Place some salad on a plate as a base and put the fish fillet on top. Drizzle a bit of olive oil to make the fish fillet shinier. Add julienned carrot, pickled shallot and mint leave for garnishment.
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