Anhui Smoked Fish

Anhui Smoked Fish is a flavorful and aromatic dish that combines the rich smokiness of fish with a blend of traditional Chinese spices. This Paleo-friendly BBQ dish highlights the unique culinary heritage of Anhui province, making it a delightful experience for seafood lovers.

Ingredients

• Fresh fish (such as mackerel or trout) - 300 grams
• Soy sauce - 2 tablespoons
• Honey - 1 tablespoon
• Rice wine (Shaoxing wine) - 1 tablespoon
• Ginger (fresh, grated) - 1 teaspoon
• Garlic (minced) - 1 teaspoon
• Five-spice powder - 1 teaspoon
• Black tea leaves - 2 tablespoons
• Wood chips (for smoking, such as hickory or apple) - 1 cup
• Salt - to taste

Steps

1. Clean and gut the fish if necessary, then pat it dry with paper towels.
2. In a bowl, mix together the soy sauce, honey, rice wine, grated ginger, minced garlic, five-spice powder, and salt to create a marinade.
3. Place the fish in a shallow dish and pour the marinade over it, ensuring the fish is well coated. Cover and marinate in the refrigerator for at least 30 minutes.
4. Prepare your smoking setup by soaking the wood chips in water for about 20 minutes, then draining them.
5. In a smoker or a grill set up for indirect cooking, add the soaked wood chips to the heat source or place them in a smoker box.
6. Remove the fish from the marinade and let any excess drip off. Place the fish on the grill or smoker rack.
7. Smoke the fish at a low temperature (around 100-120°C) for about 20-30 minutes, or until it reaches an internal temperature of 63°C and has a smoky aroma.
8. Once done, remove the fish from the smoker and let it rest for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 12 g
• Fiber: 0 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in omega-3 fatty acids, which are beneficial for heart health.
• Rich in protein, supporting muscle growth and repair.

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