Manuka Smoked Fish

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.

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HEALTHY
No oil and low pressure, steam cooking.
ECONOMICAL
A 9kg gas bottle will cook up to 10 meals (2 basket size).
PORTABLE
Use anywhere outdoors in well ventilated areas (except indoors – refer to instruction manual).
EASY
Easy to use. Easy to clean. Easy to assemble.
CATERING
Functions, events or having family & friends over. Cooks for 10 to 250 depending on cooker size.
SAFE
Safe to handle. No permits required for local fire ban restrictions.