I’m imagining an Indian spiced white fish dish, ideally a fatty fish so it keeps some body and rendered fat within rather than drying out. I want the fish to stay succulent and take on some Indian spice and heat (bright spice, think yellow curry and mustard seed, grapefruit zest, mild heat). I can picture almost a brisket-like bark on the fish and want to know if anyone has tried this.
I imagine being able to cut it in 1.5” steak cuts and have it still be succulent and moist with a more firm consistency due to the rendered fat binding it together. Think sturgeon or halibut rather than flaky cod or trout.
Does anyone have any tips or suggestions for which white fish to select for this? How to rub it and treat it throughout? Temperature/time?
Has anyone ever experimented with dropping whole dried peppers, dried fruit skins, or chillies into their hardwood to get a flavoured smoke?
I live on the West Coast of Canada so I have plenty of access to great, large fish and would like to keep it local if possible.
Much appreciated, I look forward to sharing the results.
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