Smoked Fish

Ingredients

• Opah belly, cut into even strips, about 1 inch wide and 1 inch thick

Marinade:

• 2 cups shoyu (soy sauce)
• 1 cup sugar
• 1 cup water
• 1 inch ginger, skinned and sliced
• 3 cloves garlic, peeled and left whole
• 2 small limes, washed and sliced
• kiawe wood (Hawaiian mesquite)

Tools:

• Meat smoker

Instructions

1. 1
   Combine marinade ingredients in a large bowl with cover. Mix well and add opah belly. Place in fridge overnight.
2. 2
   Heat smoker to 200 degrees. Lay fish evenly on smoker rack. Smoke for 2.5 hours or until the fish develops a “bark” or a slightly browned and golden outer layer.