Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Luga snapper fillet (about 6 Cloves garlic, crushed
-1 lb) Marinade:
6 tb Chinese black tea leaves 2 c Iced water
6 Star anise 6 tb Soy sauce
3 Cinnamon sticks 1 tb Sugar
20 Cloves 1/2 c Ginger juice (see below)
6 tb Raw rice 2 tb Salt

Mix the marinade, put in the fish and leave for about 3 hours. Remove
from the marinade, drain, dry with paper towels and set aside. Heat a
wok over a low fire and put in the remaining ingredients. Put the
fish on a wire grill or round bamboo rack inside the wok, at least
5cm above the smoking ingredients. Cover the wok and smoke over a low
fire for 15-20 minutes, until the fish has turned brown and is cooked
through.

Slice and serve either hot or cold with a tangy pickle of Chinese cab-
bage.

Ginger juice: Peel 125 g fresh young ginger, cut into chunks and
place in a food processor. Add 5 tablespoons of water and process
until smooth. Pour contents into a fine sieve or into a piece of
clean, fine cloth. Squeeze to extract the fresh tasting, peppery
ginger juice.

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