This post shows you how to make Tea Smoked Fish in a Wok – it’s a lot easier than you think, no fancy equipment required.
Have you tried smoking food at home? You can smoke just about anything, and you don’t need a fancy smoker to smoke food. I tried to justify buying a smoker to play around with, but just haven’t been able to yet, so for now, I’ve been using my wok to smoke food, or using a homemade smoke packet on my grill.
Of course, you can skip smoking food yourself and just buy already smoked ingredients, like smoked salmon, or smoked seasoning like Spanish smoked paprika, smoked salt or smoked seasoning blends (Trader Joe’s sells South African Smoke Seasoning Blend that comes with a built-in grinder). But, if you’re feeling a little bit adventuresome, I encourage you to try this method of smoking food at home. It’s easy – don’t be intimidated. Once you try it, you’ll want to try wok smoking chicken, avocados and who knows what else.
There are just a few things you’ll need to smoke food at home – a wok, a rack that fits in the wok (mine came with my wok), and aluminum foil. The smoking ingredients are really simple – some tea, brown sugar, rice and aromatics (wood chips, ginger and star anise in this case).
The process is simple:
- Double line the wok with aluminum foil
- Put the smoking ingredients in the bottom of the wok
- Put the rack over the smoking ingredients (lightly oil the rack to keep your food from sticking to it)
- Put the food you’re smoking on top of the rack
- Turn heat to high until you see smoke, then turn heat down to medium low and cover with foil-lined wok cover
- Smoke 15 minutes, then turn off heat and let stand 5 minutes.
- That’s it!
MORE SMOKY RECIPES (smoked foods or recipes using smoky spices):
Smoked Avocado Tomato Salsa Guacamole (delicious over fish)
One Pot Chicken and Chorizo Paella (Spanish smoked paprika and smoky chorizo are key ingredients)
Roasted Shrimp Cocktail (Spanish smoked paprika is the secret ingredient)
Wok Tea Smoked Fish
- 19 ounces cod filets
- 1/2 teaspoon sea salt
- 2 teaspoons rice wine or sherry
- 2 teaspoons soy sauce
- 1 tablespoon olive oil
- 1 slice ginger the size of a quarter, minced
- 1 scallion cut into 1/2" pieces
- ⅓ cup brown sugar
- ⅓ cup uncooked rice
- ¼ cup oolong tea leaves
- ¼ cup cherry wood chips
- 3 slices ginger
- 2 star anise
In a large bowl, mix together sea salt, rice wine and soy sauce. Add cod filets and toss well to coat all the pieces. 15-20 minutes.
Heat oil in a large non-stick skillet. Add ginger and scallion and saute until fragrant, 2-3 minutes; remove ginger and scallion from skillet. Place fish slices in pan and brown lightly on both sides Remove to a plate.
Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place an oiled cake rack over smoking ingredients and arrange fish on the rack. Turn heat to high, and once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove fish from rack carefully.