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CHAMORU STYLE SMOKED FISH: Submitted by: PETER CHARGUALAF | Date Added: 9 Jan 2012
Listed in: Seafood
Ingredients

2 LBS. PACIFIC RED SNAPPER OR GROUPER (GADAO), CLEANED, GUTTED AND GILLS REMOVED.

BRINING SOLUTION:

1 C. SOY SAUCE
1 C, BROWN SUGAR
1 GAL. DISTILLED OR PURIFIED WATER
1 TBP. GROUND GINGER
1/2 tsp. GARLIC POWDER
1/2 C. DICED ONIONS
1/2 tsp. RED PEPPER FLAKES

Cooking Instructions

1. CLEAN AND RINSE FISH AND KEEP REFRIGERATED.

2. IN A CLEANED AND SANITIZED ICE CHEST, PLACE A 10 LB. BAG OF ICE IN BOTTOM.

3. PLACE A LARGE FOOD GRADE PLASTIC BAG AND POUR ALL THE SPICES INTO THE BAG AND MIX WELL.

4. PLACE THE FISH IN THE BRINE AND TIE THE BAG TIGHT AND CLOSE THE ICE CHEST.

5. KEEP ICE CHEST ICE COLD BY REPLACING THE MELTED ICE AND KEEP FISH IN BRINE FOR AT LEAST 12 HOURS

6. IN A SMOKER START THE CHARCOALS AND WAIT UNTIL THEY ARE BRILLIANT.

7. WRAP HICKORY CHIPS OR TAGANTAGAN WOOD CHIPS IN ALUMINUM FOIL AND PLACE ON TOP OF COALS.

8. PLACE FISH ON THE VERY TOP RACK OF GRILL AND AWAY FROM DIRECT HEAT AND SMOKE FOR 4-6 HOURS.

9. ADD CHARCOAL ONLY TO KEEP THE HEAT AT LEAST 200*F.

10. DO NOT TURN FISH. IF PREFERRED, PLACE FISH ON A PLANK OF CEDAR WOOD WHEN SMOKING.

**ANCIENT CHAMORUS USED BAMBOO OR COCONUT PALM LEAVE STALKS TO PLACE FISH ON WHEN SMOKING.

SERVED WITH FINADENE, OR PLAIN WITH CORN TORTILLAS.

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