ASIAN SMOKED EEL

Recipe by Smokai


INGREDIENTS

  • 1 fresh eel
  • 3 tablespoons honey
  • 10  thin slices of fresh ginger
  • 3 tablespoons Chinese five spice powder
  • 60ml tablespoons soy sauce
  • 60g sea salt un-iodised
  • 1 fresh chilli chopped
  • 500ml water 



    DIRECTIONS

    • In a large pot bring water to a boil.
    • Add in ginger, chilli, vinegar, soy sauce and honey and stir to dissolve honey completely.
    • Allow to cool completely.
    • Butterfly the eel or remove fillets.
    • Marinate eel refrigerated for two to three hours depending on thickness of the fillets.
    • Remove eel and allow to dry and form a pellicle, uncovered in the fridge overnight normally does the trick.
    • Hot smoke for 30 minutes at 80 Deg C until an internal temperature of 70 deg is reached.
    • Remove eel and rest 10 minutes before serving.

    WOOD SUGGESTIONS