1. Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt. 2. Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight. 3. Line wok with foil to prevent smoking material from sticking. 4. Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking. 5. Place a rack over the smoke. 6. Remove fish from marinade, wipe and lay on rack. 7. Cover with lid and seal as tightly as you can. 8. Smoke for 3 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke. 9. Allow fish to cool down with the wok. ---------------------------------------------------------------------------
Nutrition
Ingredients
