Tea-Smoked Mackerel

• 4 Whole cleaned and gutted mackerel
• 175 g raw, uncooked rice
• 175 g brown (demerara) sugar
• 175 g tea leaves or teabags
• Optional flavourings for tea mix - star anise, cinnamon sticks, woody herbs, vanilla pods, citrus zest etc
• Optional flavourings for fish: crushed black peppercorns, crushed coriander or cumin seeds, etc)

1. Ensure the cooking area is well-ventilated. Keep doors and windows open, as best as possible so it does not get too smoky.
2. Mix the rice, sugar and tea leaves together in a bowl. Line a wok with triple-folded (heavy-duty) kitchen foil and pour the mixture on top. If using any flavourings for the tea mix, add them now.
3. Put the wok on the stove and cover tightly. Let heat up for 2 - 3 minutes on medium heat till it begins to smoke. The heat is important as you want the food to taste smoked and not charred so watch it.
4. As soon as it starts smoking, remove the cover and place an oiled trivet/metal steaming basket above the smoking mixture.rnrnIf you don't have any of these, cover the smoking mixture with a double layer of foil onto which you've drizzled some oil.
5. Salt the fish and season how you like (using crushed black peppercorns, crushed coriander or cumin seeds or any combination you like), then place on the steaming basket/foil. Replace the lid of the wok and leave to smoke for about 12 - 15 minutes.
6. Take off the heat and set aside till it has stopped smoking. Then take off the lid. Dispose of very burnt rice mixture!
7. If not using immediately, store wrapped in foil in the refrigerator.
8. Perfect served with pancakes, some creme fraiche and chopped red chili peppers. And all done in the comfort of your home!

mackerel, rice, brown, tea, anise, fish

Taken from food52.com/recipes/2516-tea-smoked-mackerel (may not work)