Subj : Smoked fish
TS> Fish filets are very unpopular in this household (with
TS> everyone but me!). They hate to be fed anything that
TS> resembles it...
How to make fish lovers out of fish haters:
Set up a steamer array: Large pot u don't mind scorching,
and a steamer basket with at least half-inch legs.
In bottom of pot put 1 piece crinkled aluminum foil which
covers bottom and lips up slightly around sides.
Place on foil one handful of uncooked brown rice, 2
tablespoons brown sugar, one crushed cinnamon stick, a few
rosemary stems, or about 1 tablespoon dried rosemary.
Place steamer basket with legs on top of rice, etc, and lay
fish fillets on basket. NO WATER IS USED. Works with any
firm white fish like catfish, cod, snapper. Sole, flounder,
turbot are too delicate and will fall apart.
Cover pot and use LOW heat. A glass lid is preferable,
since u can see if u have enough smoke without causing a
fire.
USE LOW HEAT ONLY ON STOVE TOP. WATCH CLOSELY. THE DANGER
OF FIRE IS REAL IF THE BURNER IS ON TOO HIGH.
Smoke until fish is done, turning once if desired. 20
minutes should do it.
For fatter fish like salmon, marinate for a few hours.
Papaya juice with 1 tablespoon ginger makes a great marinade
for fresh salmon filets. Defrosted salmon should be
marinated overnight.
This method will make a fish eater out of anyone. What
comes out tastes like nothing cooked through any other
method.