1 kg Kingfish fillets (or whatever you have caught)
4 cup Brown sugar
1/2 cup Jasmine or green tea (any leaf tea can be used)
1/2 cup Castor sugar
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.