Smoked Hilsa
Recipe by reena of Plano, US
This is a rate dish, was served in Skyroom at Kolkata. Its a lost recipe
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Ingredients
non vegetarian
4 servings
Materials:
half a hilsa herring (750g)
25g Maofeng tea leaves
25g scallion
50g ginger
150g rice crust (Khoi or puffed shell rice)
Directions
Preparations:
Rub the fish, outside and inside, with salt, sprinkle on minced ginger and scallion then pickle for 20 minutes.
Put rice crust into an iron saucepan, sprinkle with tea leaves, on top place an iron rack, put the fish on the rack.
Heat the iron saucepan over a high heat until thick smoke comes out, smoke for five minutes over a low heat, then smoke for three minutes over a high heat.
Clean off the leaf and rice
Chop the fish into long strips, arrange the strips in the original fish form on a plate.
Serve with vinegar and minced ginger.