Tea-smoked mackerel
Tea
I love the convenience of having smoked fish whenever I want plus the fact that there are not many ways I like my mackerel. Smoked is one of them! Think of all the Omega-3 and 6 too! The beauty of this recipe is you can smoke the fish days ahead and leave it nicely wrapped up in some foil in the refigerator then bring it out when needed. You can also season it anyhow you desire – an extra sprinkling of coarsely ground black peppercorns, some cumin and coriander seeds….you are only limited by what you can conceive. In this case, I left mine plain :-) . <br /> <br />Four quick facts about Tea-smoking before we begin <br /> <br /> 1. It is a Chinese Technique, also known as wok-smoking <br /> 2. You don’t need a BBQ…you can do it perfectly on the stove-top <br /> 3. Traditionally, the ’smoke’ is created by mixing raw rice, sugar, Jasmine tea leaves and Star Anise and heating it up till smoking <br /> 4. It could result in a very smoky kitchen so ensure all windows are wide open and your extractor is on! <br /> <br />
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