Q We received a smoker for Christmas with limited instructions.
Would you be able to suggest a good marinade for smoking fish fillets?
Gail
Forestfield
WA
A Hi Gail - as a firm believer in the KISS (keep it simple stupid) principle
I tend to stick with a basic marinade and then add or leave out ingredients to
suit
the particular type of fish.
My basic fish marinade comprises:
About four coarsely chopped cloves of garlic (or a tablespoon of the fresh
minced stuff)
I tablespoon of grated ginger (I use Buderim because it tastes better)
I tablespoon of coriander leaves (dried ones are fine)
A tablespoon or two of brown sugar
About a quarter of a cup of Asian fish sauce or light soy sauce
A good slug of dry sherry (at least a couple of tablespoons)
One tablespoon of dark sesame oil.
A teaspoon of freshly cracked black pepper.
If the fish is naturally oily like mullet I cut right back on the sesame
oil. And if it is bland like that frozen perch you get from Woolies or
Coles, add a tablespoon of sweet chilli sauce to give it a bit of a zing.
But remember to reduce the sugar by the same amount.
You can use rum (a dark one like Bundaberg) instead of the sherry if you
like. But once again, reduce the sugar accordingly.
TTFN
BBQ Blue