Ingredients:

• 300 g – baby hammour (fish) fillet (boneless and trimmed)
• 3 g – Ginger (crushed)
• 3 g – Spring onions (crushed)
• 8 g – salt
• 6 g – white pepper
• 50 ml – Corn oil
• Smoking ingredients:
• 15 g – bread crumbs
• 5 g – green tea or tea bag
• 5 g – Sugar
• 1 gm – Star anise (crushed)
• 5 g – Ginger (crushed)
• 5 g – Spring onions (crushed)

Method:

1. Marinate the hammour fillet with salt, pepper, crushed ginger and spring onions. Set aside for 40 mins. Steam it for approx. 6 mins. or till cooked.
2. Remove fish from steamer.
3. Heat a pan and put all the smoking ingredients in a hot pan.
4. When it starts smoking, place the fish on top and let is smoke on high flame for 3-4 mins.
5. Cut into desired shapes.