buckytom
Chef Extraordinaire
lol, we're just getting started.
i haven't done it myself, but i saw a show recently where loose tea was put into a dry wok over high heat, with a steamer tray supported on chopsticks above it in the wok. a few seabass steaks were smoked on the tray, about 6 ozs. each. the tea was brought to a smoke, then the wok covered until the fish was opaque throughout, aroud 10 - 15 minutes.
i've been thinking of trying it with monkfish.
i haven't done it myself, but i saw a show recently where loose tea was put into a dry wok over high heat, with a steamer tray supported on chopsticks above it in the wok. a few seabass steaks were smoked on the tray, about 6 ozs. each. the tea was brought to a smoke, then the wok covered until the fish was opaque throughout, aroud 10 - 15 minutes.
i've been thinking of trying it with monkfish.