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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 141
% Daily Value**
Total Fat 10g
Saturated Fat 6g
Unsaturated Fat 1g
Cholesterol 2mg
Sodium 879mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 10g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  0%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Smoked Fish

Date Added: June 11, 2009


3 Tablespoons Vegetable Oil vegetable
1 White Fish steaks, firm fleshed
1 Slice Fresh Ginger peeled and grated ( 1/2 tsp dried ginger can be substituted)
3 Tablespoons Brown Sugar divided
1 Teaspoon Salt to taste ;
1 Tablespoon Soy Sauce light
1 Tablespoon Dry Sherry (optional)
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1. Have fish cleaned (but not boned) and cut in 6 pieces, each about 3 by 4 inches.

2. Sprinkle with salt, sherry and soy sauce, and let stand 15 minutes.

3. Meanwhile mince ginger root; cut scallion stalk in 1/2-inch sections.

4. Heat oil. Add ginger and scallion; brown lightly and discard.

5. Add fish and brown lightly, then remove from pan.

6. Line a heavy pan with foil for smoking fish and sprinkle with brown sugar (see "HOW-TO SECTION").

7. Smoke fish 5 minutes. Turn off heat and slowly open foil wrapping.

8. Let smoke escape gradually. Then turn fish slices over and repeat smoking process.

9. (If sugar is burned, remove it, and add 1 tablespoon fresh brown sugar).

10. Serve cold. NOTE: This dish may be made with carp, scup, butterfish or white fish.

11. It will keep, refrigerated, for several days.

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Dietary Notes:
This recipe is low-cholesterol with 1.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Fish, MSG, Sulfites, Natural Sweeteners, Alcohol, Iodine allergies.
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