The Missus requested one thing for Herself on my last trip home....no it wasn't (almost tho') jewelry, shoes, a handbag, or gasp, heaven forbid mac nuts. She wanted some smoked fish. So a small cooler and some gel packs later, She got a pound of smoked marlin and some smoked taco....which She proceeded to wack in a couple of meals.
Then of course came my mission.....She didn't want to wait for our next trip back; it was time for me to make this at home....like pronto. So over the course of the last couple of weeks, I came up with something similar. The easiest fish to find was swordfish, though I prefer marlin. Tasting the smoked fish, I figured it to be a soy sauce-sugar/mirin/honey-H20-sesame oil-granulated garlic-ginger kind of thing. This was going to be a bit tricky since I was hot smoking using my Camerons Stovetop Smoker which had served me well over the years. So after the first try, I had pretty much got the marinade fairly close to a starting point for future fun. You can use this for perhaps 2 - 2 1/2 pounds of fish or more. My smoker can hold about a pound-and-a-half.
So here's the marinade sans the red food coloring......
3/4 cup Aloha Shoyu
3/4 cup dark brown sugar
3/4 cup water
1/4 cup Hoisin Sauce
1 tablespoon granulated garlic
1 teaspoon ground Korean chili powder
3-4 tablespoons ginger juice
3-4 tablespoons good sesame oil
3-4 tablespoons Mulyeot - Korean Malt Syrup
- Combine ingredients, mix well
I was surprised at how much sesame oil and ginger juice this recipe can handle. I'm sure we can bump up both and be perfectly happy.
Smoking is interesting. For now I'm at about 35-40 minutes, but may try to cut that down a bit. The longer you smoke the drier the fish will become. Which leads me to the last thing. About 5 minutes before the smoking is complete, I mix 3 tablespoon sesame oil and 3 tablespoons honey and heat in the microwave for 20 seconds.
When the smoking is done, I immediately brush the sesame oil-honey mixture onto the fish. This adds flavor and seals in whatever moisture is left.
I'd been wondering how the Missus has been eating this...it's usually pupus. I found that She uses it on salads, with even more sesame oil on top and whatever dressing She's feeling like....or even making Her own pseudo temaki.
Hey, who am I to argue. As they say...."Happy wife equals happy life!"
Happy Tuesday to you!