Ingredients

1 kg Freshly caught fish fillets

1T Salt

4T Brown sugar

1 cup Manuka Sawdust

Method

Portion the Fish & sprinkle with 1T Salt and then 4T Brown sugar and leave for 1/4 hour minimum. Pre-heat the Multi Kai Cooker with both burners on full. Arrange the fish fillets in the baskets ready for smoking. Place the Manuka on tinfoil and place on the hot plate of the cooker, then put the baskets with cured fish into the cooker turn the burners down to low and smoke till just done.