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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt. | 2. Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight. | 3. Line wok with foil to prevent smoking material from sticking. | 4. Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking. | 5. Place a rack over the smoke. | 6. Remove fish from marinade, wipe and lay on rack. | 7. Cover with lid and seal as tightly as you can. | 8. Smoke for 3 – 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke. | 9. Allow fish to cool down with the wok. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1	kg	boned	1419.1906	0.0	198.2869	63.3639
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
white wine vinegar	1/4	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
dill leaf seed	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
kaffir lime leaf	2		sliced dried	-	-	-	-
sea salt	1	teaspoon		-	-	-	-
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
brown sugar	1	cup		209.0	53.9495	0.066	0.0
tea leaf earl gray	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.