HOT SMOKED TROUT

Where there’s smoke…

The brown sugar in this recipe ‘protects’ the fish and does wonders for the flavour. Don’t worry – you can’t use too much. It will simply run off and your fish won’t taste like candy.

Ingredients

(enough for 8)

1 trout, cleaned

½-1 cup sticky brown sugar A handful of wood shavings

FOR THE ORIENTAL SAUCE

1 small chilli, finely chopped

1 piece ginger root about 2 cm, peeled and cut into matches

1 small handful coriander leaves, chopped 5 tablespoons soy sauce

4 spring onions, finely chopped juice and grated zest of 1 lemon

Here’s how

1 Remove the head and butterfly the trout or cut it into fillets. Use kitchen tongs to remove the bones. You can also do this after the fish is cooked, just as long as you don’t forget about them!

2 Pack the brown sugar in a thick layer on the fish’s flesh side and set it aside while you get the coals going in the kettle braai. The fish can also be left in the fridge overnight coated in the sugar.

3 Soak the wood shavings in water as soon as the coals are ready – lukewarm, about 120 ºC. Pat the shavings dry. Now place a foil tray under the grid and add the shavings to it. Cover it with the kettle braai’s flat iron plate over it or place two layers of thick foil directly on the grid. Wait until the shavings start to smoke and then place the fish face down on the plate or grid. Cover the braai with its lid.

4 Smoke the fish for 1-2 hours, depending on its thickness. The fish is cooked when it can easily flake.

5 Meanwhile, mix the sauce ingredients together. Put the cooked fish on a wooden board and pour the sauce over it – it can be served hot or cold. If you don’t serve it immediately, wipe the melted brown sugar syrup off with kitchen towel, wrap the fish in clingfilm and keep it in the fridge for up to three days.

Drive & Camp says If you’re not a fan of oriental flavours, you can also serve the fish with lemon, a spoonful of sour cream and chopped fresh dill.