Tea hot-Smoked Kingfish

Ingredients

1 kg Kingfish fillets (or whatever you have caught)

1T Salt

4 cup Brown sugar

1/2 cup Jasmine or green tea (any leaf tea can be used)

1/2 cup Castor sugar

Method

Portion King Fish & sprinkle with IT Salt and then 4T Brown sugar and leave for 1/2 hour minimum. Pre-heat the Multi Kai Cooker with both burners on full. Arrange the kingfish in the baskets ready for smoking. Mix equal parts castor sugar & tea on tinfoil and place on the hot plate of the cooker, then put the baskets with cured fish into the cooker turn the fish once and smoke till just done. The tea & sugar replace saw dust but this smoke is hot and fast so take care to watch you don't overcook the fish.

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.