Smoked Fish With Cucumber Noodles Recipes

Steps:

• Bring the stock and shredded ginger to the boil in a large pan, add the noodles, then simmer for 4 mins until tender.
• Drain, then cool under cold running water. Mix together the soy, tahini and 2 tbsp water (or more if you need) to make a dressing the consistency of single cream. Toss the cooled noodles and fish with the dressing and cucumber. Scatter with the spring onions and sesame seeds, then drizzle with a little sesame oil, if using.

Steps:

• Whisk together yogurt, horseradish, mustard, and lemon juice. Season with 1/4 teaspoon salt.
• Cut thin ribbons of cucumber with slicer, then very thinly slice onion. Toss with half of yogurt sauce.
• Discard skin from fish and break fish into large flakes. Arrange fish on cucumber-onion mixture and serve with remaining sauce.

Steps:

• Put the noodles in a bowl and cover with boiling water from the kettle. Set aside for 4 mins. Drain and rinse under cold running water, then return to the bowl.
• Mix the garlic, soy sauce, sugar, vinegar and sesame oil together in a separate bowl. Lightly smack the cucumber with a rolling pin to split it, then chop into 2cm pieces. Add to the bowl with the dressing and toss everything together.
• Add the dressed cucumber and the carrots to the bowl with the noodles and toss to combine. Gently toss through the salmon, then divide between two plates, scatter over the peanuts and serve.

Steps:

• Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
• Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
• Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
• Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

Steps:

• Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
• Rinse the cooked noodles under cold water and return to a large bowl.
• Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
• Skin and break up the mackerel and sprinkle it over the noodles.
• Garnish with cucumber around the plate.