Asian cuisine

Medium

Smoked Fish Fillet

Chef Duc Tran

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Done

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

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

Marinating fish fillet: Massage the spice mixture on all sides of the fish fillet and let it marinate for about 15 minutes

Step 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

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

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.