Hot Smoked Sea Bass
After the not inconsiderable excesses of the run up to Christmas I thought I’d do a light starter for Boxing Day. So I got some Sea Bass fillets, hot smoked them with cherry wood and served them with a crunchy fresh salad.
Firstly I hot smoked the fillets in my Cameron stovetop smoker for 15 minutes.
While the filets were smoking I sliced some Daikon, shallots and fennel then sprinkled them with salt and left in a colander to drain. Then I washed the salt off and dressed the salad with sesame oil and yuzu juice.
After the smoking I let the fillets cool and flaked them before placing on the salad and drizzling them with lemon juice, coriander and diced green chilli.
Foodies 100
Rowanwood Kitchen 