Cheap method to smoking fish at home! EatCheapAndHealthy

I thought this rather cheap and interesting cooking method would be appreciated here. I imagine this is doable with any fish, though as per subreddit rules I included the recipe used which featured trout. Recipe and article here.

Tea Smoked Trout

1 whole trout, cleaned and head removed (about a scant pound), or two fillets

2 tablespoons brown sugar

1 teaspoon salt

1⁄4 teaspoon freshly ground pepper

1/4 cup uncooked white rice (Jasmine or another aromatic rice is particularly nice — don't use instant rice, which will char)

1 teaspoon loose-leaf green tea

If you're starting with a whole trout, cut the fish in half lengthwise down the center to make two fillets, leaving the spine and bones attached. Rub the fleshy side of the fish with 1 tablespoon of the sugar and the salt and pepper. Set aside for 10 minutes.

While the fish is curing, take a large carbon-steel wok (NOT nonstick), or another pot that's large enough to hold a metal cooling rack. Line the wok with a sheet of aluminum foil long enough to extend beyond the rim by at least 4 inches (10 cm). Cut a second sheet of foil the same length, and place it at a 90-degree angle to the first sheet.

Mix together the rice and tea in the bottom of the wok, form into a pile, and sprinkle with the remaining 1 tablespoon sugar. If you favor a lighter smoke flavor, cut a small disk of foil and place it over the rice mixture to form a barrier between the fish and the smoking material, to prevent the fish from tasting overly smoked.

Take your metal cooling rack, and lightly oil or spray with cooking spray. Place the rack in your wok, so that it's about two inches above the bottom. If it sits too low, wad up some more foil to raise it up. Place the fish fillets on the rack.

Turn on an exhaust fan and open a window. Cover the wok with a domed lid, and place it over medium heat. When the rice mixture begins to send up a few wisps of smoke (after about 4 minutes), cover the wok, and fold the foil flaps up over the edges of the lid to seal in the smoke.

Reduce the heat to low, and smoke the fish for 15 minutes. Uncover (being careful of the escaping steam), and cut into the thickest part of a fillet with a paring knife. The fish should be moist but no longer translucent. If the fish is not done, re-cover and continue to smoke for a few minutes more: The fish should be opaque, flaky and moist.

When the fish has smoked through, transfer it to a plate, and let cool slightly. Carefully lift the spine and bones from the fillets and discard. Serve the trout warm, or refrigerate uncovered until cool. The trout will keep in an airtight container in the refrigerator for up to 1 week.

Submitted July 27, 2015 at 03:09PM by diggitydingo http://ift.tt/1LMEEji EatCheapAndHealthy