Tea Smoked Lemon Myrtle Mullet
Chef Don Hancey
- ⅔ cup raw sugar
- ⅓ cup salt
- 2kg (approximately) mullet fillets
- 10gm lemon myrtle powder
- Place the raw sugar & salt in a bowl and mix well (this is the dry brine that you will coat the fillets in).
- Cover the fillets well in the sugar and salt mix.
For small fillets, cover for 30 minutes, medium fillets 43 minutes and large fillets one hour.
- Then rinse in water making sure that there is no sugar/ salt mix left on the fish.
- Pat the fish dry so that the smoke will be absorbed.
- Place on oven racks, sprinkle with lemon myrtle powder, leaving a small gap in between each fish so the fish are not touching each other.
- Pre heat your smoker oven to 250 degrees.
- Place fish inside the smoker.
For small fillets, smoke for 1 hour & 30 minutes, medium fillets 1 hour & 45 minutes and large fillets 2 hours
- Time can vary therefore keep an eye on the fish and check 15 minutes before it is done on timer.
- The fish is done when the white fluid is gone from top of fillets.
Better a bit under done than over done as it will become too dry.
Use any wood to smoke. Less time for heavy woods as they have stronger smoke, however subtle is best with WA fish.
Add fresh or dried lemon myrtle leaves as well to give the smoke a unique flavour.
RECIPE PREPARED BY
DON HANCEY WA FOOD AMBASSADOR
CUZZIN PHIL LESLIE