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Tea-smoked snapper with linguine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Easy smoked fish recipe from chef Marion Grasby - perfect for any catch!"
Ingredients:
  • 110g (1/2 cup firmly packed) dark brown sugar
  • 100g (1/2 cup) white long-grain rice
  • 125.00 ml black tea leaves
  • 4 star anise, bruised
  • 2 cinnamon quills, crushed
  • 3 x 200g snapper fillets, skinned, pin-boned
  • 400g linguine
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 lemon, zested, juiced
  • 62.50 ml roughly chopped flat-leaf parsley, plus extra, to serve
  • 40.00 ml roughly chopped dill, plus extra, to serve
  • 60g rocket
Instructions:
  • Mix sugar, rice, tea leaves, star anise, and cinnamon in a bowl. Line a wok with foil and spread the rice mixture evenly. Heat until smoking, then reduce heat. Add a rack, place snapper on top, cover, and smoke for 20 minutes until cooked. Rest for 5 minutes, then flake the fish into small pieces. Enjoy the smoky flavor!
  • Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Reserve 60ml (1/4 cup) of cooking water before draining.
  • In a large, heavy-based saucepan over medium heat, warm the oil. Sauté garlic for 2 minutes until soft. Stir in pasta, reserved cooking water, flaked fish, and the rest of the ingredients. Cook for 3 minutes, tossing occasionally, until well combined and rocket is slightly wilted. Season with salt and pepper to taste.
  • Serve by dividing the dish into individual bowls and garnishing with a generous sprinkle of extra parsley and dill.

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