Smoked Fish Fillets

For this recipe the brine will cover 4 fish fillets. 

Brine Ingredients;

  • Fish fillets of your choice
  • 1 2/3 cups sweet soy sauce
  • 1/3 cup Brown sugar
  • Salt
  • Peppercorns
  • 1 1/2 cups water
  • 1 tbs Onion powder
  • 1 1/2 tbs minced garlic

Brine method;

  1. Combine soy sauce, brown sugar, salt, peppercorns, onion powder, garlic and water in a pot on a low to medium heat.
  2. Once combined, cover fish fillets completely in an airtight container or Ziplock bag and leave to rest in the fridge overnight or ideally 24 hours for richer flavour. 

Cooking Method:

  1. Set up your keg Hāngi cooker and leave to heat up for half an hour. 
  2. While this is heating, soak approximately 50g of Manuka wood chips in water - just covering them. 
  • This is to allow your chips to smolder not smoke. 
  • Once the cooker is heated, drain the wood chips of all the water and sprinkle them at the bottom. 
  • Drain the fish fillets from the brine and place on top of foil in a smoking rack, or your Hāngi basket. 
  • The fish will take 20-45 minutes to smoke and cook through depending on fish type and thickness. 

  • Serve with sides of your choice, a lemon wedge and enjoy! 

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