Smoked Fish

Ingredients

• 2 pounds Mango fish, beckty, or hilsa, cut down the back and spread open (Any oily fish suitable for smoking can be substituted)
• 2 tablespoons Salt (For salting the fish)
• 2 pounds Charcoal (For creating the smoking fire)
• 2 cups Bran (For creating smoke)
• 0.5 cup Brown sugar (Mixed with bran for smoking)

Instructions

1. 1Cut the fish down the back and spread it open. Wash the fish thoroughly under cold running water and pat dry with paper towels.
2. 2Generously salt both sides of the opened fish, rubbing the salt into the flesh. Let the fish rest while you prepare the smoking setup.
3. 3Light the charcoal in a safe outdoor area or well-ventilated space. Allow the charcoal to burn until it forms a bright, glowing fire with white-hot coals.
4. 4Mix the bran and brown sugar together. Sprinkle a generous amount of this mixture over the hot charcoal fire. The mixture will begin to smoke.
5. 5Place an open-work bamboo basket or wire rack over the smoking fire. Cover the basket with a coarse cloth or kitchen towel. This creates a platform for the fish and helps trap the smoke.
6. 6Arrange the salted fish, skin side down, over the cloth-covered basket. Optionally, drape another cloth over the fish to trap more smoke. Allow the fish to smoke until the flesh side is browned and cooked through, about 10-15 minutes depending on thickness.
7. 7As the smoke decreases, add more bran and brown sugar mixture to the fire. Fan the fire gently to increase heat if needed. When the first side is browned, carefully turn the fish over using tongs.
8. 8Continue smoking the fish on the skin side until it is browned and the fish is fully cooked through, about 10-12 minutes. The fish should be firm to the touch and flake easily. Add more bran mixture as needed to maintain smoke.
9. 9Carefully remove the smoked fish from the smoking apparatus using tongs. Let rest for 2-3 minutes before serving. Serve hot or at room temperature.