Smoked Trout In Tea

1. 1

   Mix the whiskey with the brown sugar and brush the inside of the fish.

2. 2

   Leave to rest for 10 minutes to allow the flavor to infuse.

3. 3

   Cut 2 large pieces of aluminum foil, big enough to cover the wok and have 3 centimeters of overlap.

4. 4

   Spread the sugar and tea on the foil.

5. 5

   Brush the rack with oil and place the fish on it with the skin facing down.

6. 6

   Fit the rack onto the wok, replace the lid and cover with the foil, ensuring a complete seal so the steam cannot escape.

7. 7

   Heat on maximum for 4-6 minutes.

8. 8

   Then reduce the heat and simmer for 12 minutes.

9. 9

   Turn of the heat and leave to rest for 15 minutes for the flavors to infuse.

10. 10

    Serve with a spicy radish and cream sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.